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THE 



DOMESTIC MANUAL 



OR 



FAMILY DIRECTORY. 



Containing 

RECEIPTS IN ARTS, TRADES AND DO- 
MESTIC tECONOMY ; 



fJELECTED FROM THE BEST AUTHORS, AND PRACT- 
ICAL artists; and containing many pro- 

CESiSES, NEVER BEFORE PUBLISHED. 



BY n. I. U4RWELL. 



JVEH'-LOJ\'I)OJ\\' 
PRINTED BY SAMUEL GREEN, 



1816. 









x^ 



DISTRICT OP CONNECTICTTT, SS. 

.-^^.Be it remembered. That on the first 
(l. s. jday of February, in the fortieth year of the 

v, ' Independence of the United States of America, 

John W. Green, of said District, hath deposited in 
tliis office the title of a Book, the light Avhereof lie claims 
as Proimetor, in the ■\vords following, to nit : — '■ The 
Domestic Manual, or Family Directory. — Containing 
receipts in arts, trades and domcbtic ceconomy ; select- 
ed from the best authors, and practical artists ; and con- 
laininij many processes, never before published. By 
H. I. Harwell. 

In conformity to the Act of the Congress of the Uni- 
ted States, entitled, " An Act for the eucourageaient 
of learning, by securing the copies of Maps, Charts and 
Books to the Authors and Proprietors of thfem" during 
the limes thcreio nientioned." 

HENRY W. EDWARDS, 
Clerk of the District of Connecticut. 
A true copy of Record : Examined and sealed by me, 
H. Y\\ Edwauds, CUrk rf the Ditt. of Conn. 



ADVERTISEMENT 



^ TO THE PUBLIC. 



J 1 HE foliowiiig Recci-pts, are oliered to tlic Publir, 
i;^ in liiG full belief, that among them, cvciy person Aviil 
find somelhiug of advantage to liiaiself. 

In a family, tlicy Avill be found highly serviceable, a=i 
affording information en subjects Aviiicli are understood 
by few, except the chcrnirit or professed artist. — To the 
ceconcmist, as enabling him to perform that for himself, 
■which he has hitherto paid others for doing for him — 
and to the man of Avealth and leisure, they Aviii at least, 
afford a scries of interesting experiments. 

Particular care has been taken, to make every di- 
rection, and every proportion, intelligible to every per- 
son ; and for that reason, every technical tej m has been 
discarded. In general, every receipt in the arts, has 
been so wrapt up in mystery, that in reading a receipt, 
the man of plain, good seiise, is so often bewildered by 
the peculiar jargon of particular trades, that he might 
as well have read a receipt in a language with which he 
was entirely unacquainted. This misfortune has been 
studiously avoided, and if there should be a substance 
mentioned, with whi( !i tiic reader is not acquainted, he 
may be assured that it is mentioned by its most com- 
» mou name. The {)riucip&I ingredients, are to be found 
in the shops of the Druggists, and by purchasing of 
them, and compounding afterwards, mi.ch cost may be 
saved. 



THE 



DOMESTIC MANUAL. 



TO. ^DESTROY MOTHS. 

IT is remarkable that moths uevcr infest unwashed 
wool ; aad tliat they always abandon the place where 
such raw niaierials is kept. Hciice, tliose persons, to 
ivhoni the smell of Turpentine is too offensive, may avail 
themselves of tliis circumstance ; and place layers of 
undressed wool, between pieces of cloth, or put small 
parcels of undressed wool in the corners of slielves, or 
cupboards, or drawers containing cloathing liable to be 
injured by them. For this discovery, A?e are indebted 
to the celebrated M. Reaumur. 

TO REMOVE RUST FROM IROx/ 

Combine a proper proportion of quicklime, with 
mutton tallow, so that Avhen cold, it can be formed into 
balls — which must be rubbed on the utonsil, until it has 
entirely obliterated the rust ; after a flight coating of 
this has remained a few days on the metal, it is to be re- 
moved Avith coarse flannel rags, and another composition 
made of equal parts, of charcoal, red calx of vitriol, 
and boiled linseed oil is applied by continued friction,- 
till the surface is restored to its original brightness. 

A2 



6 . DOMESTIC MANUAI/, 

TO MAKE GINGER-AVINE. 

To each gallon of water, put two pounds of lump, 
or best Kavaniia white suiiar, and one ounce an<l a half 
of coarsely powdered ginger, tied up in a coarse lineu 
bag ; boil these togetfyer for half an hour, or as long as 
any scum continues to vise ; the scum must be carefully 
fkinimed off. When sufiicienlly boiled, put this liquor 
into a tub, and on its becoming as cool as new milk, add 
the juice and rind of two lemons, and half a sweet or- 
ange for every gallon of it. If ten gallons are made, 
put in tM'o table-spoonfuls of yeast, on a piece of toasted 
bread — should the wine be made in cold weather, it must 
be put into a warm place, ttie better to promote fermen- 
talion, Y'hich sometimes does not take place for a day or 
two. If it ferments freely tlie third day, it should be 
barreiled up, Avith the ginger and rinds altogether in a 
cask, just calculated to hohl it ; keeping out a small por- 
tion for the purpose of keeping the cask full while it 
continues ivorkiug — and the cask must by no means be 
filled up with Avhat works over. When it has ceased 
fermenting, rack it off into another cask, ad<ling to eveiy 
four gallons, a quart of- good brandy, with half an ouucc 
of isinglars, previously disssolved i:i some of the witic. — 
]:i one mojith's time, it will be fit to drink — if bottled' 
off, it will be much bctiei". This is a most excellent 
cordial liquor, and yery clieap. 

A VARNISH FOR BRASS, TO GIVE THE 
APPEARANCE OP GOLD. 

Dissolve two ounces of pure gum, say in forty-eight 
ounces of alkohcl, and place the solution in a bottle, in a 
pot filled with sand, which place over a strong coal fire, 
until you perceive the sand become hot : then slacken 
yoir fire down to a gentle heat, to prevent the evapora- 
tion of the spirit, aud avoid bursting the t^essel — cover 
the neck of your bottle with a piece of bladder, in which 
niake a number of holes Avith a pin, to admit the air. — 
In another vcssf 1. and in the same quantity of spirits of 
wine, dissolve one ounce of gum tragacanth, in grains. — 
When compleatcd, mis. tlie two solutioDs together, and 



OR FAMILY DIRECTORY. 7 

put into this mixture, three grains of sander's v/ood, and 
let the whole s^and for twelve hours in a gentle heat — 
Filter tlirough paper, and keep it for use in a perfectly 
clean phial : sander's wood is preferable to any other 
substance for giving a golden colour to the varnish made 
Avith lac. If you wish it of a pale colour, omit one half 
of the Sanders wood, and if you wish it of a darker col- 
our, add as much more as the above mentioned quan- 
tity — It may be laid on with a brush or pencil, and ar- 
ticles thus varHished, will preserve their brilliancy, as 
long as the varnish lasts ; but they must not be rubbed 
with chalk, nor with a hard brush, but only washed 
with soft linen rags. 

TO MAKE ICE IN SUMMER. 

Take a stone bottle that will contain about three 
quarts of water, and put into it two ounces of refined 
salt-petre, and half an ounce of florence, orris-root — 
ful it nearly full of boiling water ; stop it close, and ifn- 
mediately let it down a deep well ; let it remain there 
thr^e or four hours, and when you break the bottle, you 
will find it full of ice. 



ALUM FININGS, FOR LIQUORS, COR- 
DIALS, &c. 

Boil a drachm of alum, in a pint of water, imtil 
the water has half evaporated ; and put into the spirit or 
cordial, which requires fiuing, only at the rate of half a 
tea-spoonful of the alum water, made as warm as ncA? 
milk, to each gallon. This small quandty, will not at 
all affect the flavor of the liquor. But great care 
should be taken, not to exceed that proportion. 

FINE CORDIAL HOLLAND GIN. 

Take a lump or two of refined sugar, of the size 
of a walnut or larger — two tea-spoonfuls, each of the 
oil of juniper, turpentine and almonds. Rub them to- 
gether, ill a marble mortar, Avith about a wiue-glass of 



8 DOMESTIC MAA'UAIi, • 

Spirits of wine— Introduce, by a little at a lime, until the 
s-pirit destroj^g all the oily appearances — then dissolve 
hall a pound of lump sugar, in tw© quarts of pure water, 
procure two gallons of rectified whiskey, and mix it 
first with the combined oils and ppirits of wine ; after- 
v.'ards add the suo;ar and water, stir the Avhole together, 
and put in a tea-spoonful of Avarm alum finings, shake 
the whole together ; let it stand to settle, till clear, and 
then diaw off for use. 



TO REMOVE SPOTS, OR STAINS, OF ANY 
KIND, FROM CLOTH. 

Dissolve, in spirits of wine, as much Avhitc, shaving 
soap, as it will take up ; aad mix this solution with the 
yolkg of from four to six eggs, according to the quanti- 
ty required ; to this add gradually, a small quantity of 
epjrits of turpentine, and incorporate the whole with 
fuiler's earth, so as to form balls, of a suitable consist- 
ence — In erder to apply it, moisten the spot, and rub it 
ivcll with the balls ; on Avashing the cloth, the spot will 
tlisappear. All spots, except iron mould and ink, may 
he removed in this manner. N. B. — For removing 
jliose, directions are given in another part of this book. 



FRENCH MODE OF OBTAINING THE OILS 
OF FLOWERS, FOR PERFUMERY. 
Take a clean earthen pipkin, or deep dish — in 
Tvhicli place a layer of cotton, previously dipt in some 
pure inodorous oil, such as Florence, or Benny oil, when 
iresh and tasteless — on this, place a layer of fresh rose 
leaves, or the leaves of any tloAver you wish; over the 
layer of flower leaves, then of cotton again, as directed 
above ; and thus continue, until you have filled the ves- 
sel v;ith alternate layers of leaves, and cotton — then cov- 
er it up closely, and let it stand four or five days, when 
the oil will be found to have imbibed the flavor of the 
flowers ; take them out, and express the oil from the 
cotton, carefully, and bottle it for use, 



OR FAMILY DIRECTCTIY. V 

TO STAIN PAPER, OF ANY COLOUR. 

Paper, or parchment, may be stainctl in the follcf'.y- 
ing manner — Yellow, by means of a Avash made of 
French berries boiled with a little alum ; but a more 
beautiful yellow may be made, from a tiacture of tur- 
meric, obtained by infusing an ounce or more of the 
powdered root of turmerick, in a pint of spirits of wine, 
■which may be made, so as to give any tint of yelloAV, 
from tlic palest straw colour, to the deep, and full col- 
our, called French Yellow ; and will be equal in bright- 
ness, to the finest died silks — If the colour be wished of 
a redder or warmer cast, approaching orange colour— 
arnatto, or Dragon's blood, must be added to the wash, 
in such proportion as to give the shade required. — The 
best method of using this, or any other colours for stain- 
ing paper, or parchment, is to spread them evenly over 
the surface, by means of a broad brush, or sponge, in the 
manner of varnishing ; it may however, be effected with 
any common brush. A green colour is made by a so- 
lution of verdigrise in vinegar, or chrystals of verdi- 
grise dissolved in water ; also, by a solution of the fil- 
ings of copper, in aqua fortis, or spirit of salt, being 
gradually added to either. Blues are made by first 
staining the paper green, according to any of the above 
methods, and then using a solution of peailashes, or by 
preparing indigo, with soap-leys, in the manner comraoa- 
ly used by Dyer's ; brushing it over hot, and after- 
wards using a solution of an ounce and a half of white 
tartar, or cream of tartar, in a pint of water, before it is 
quite dry. Orange colour, is made by means of the tur- 
meric root, as above directed for the yellow, and after- 
tvards brushing it over with a solution of fixed alkaline- 
salt, made by dissolving half an ounce of pearlashes, 
or salt of tartar, in a quart of water, and filtering the 
solution. Purple is made by arrhal, or tincture of log- 
Tvood ; the juice of ripe pril or prim-berries, expressed 
and spread over the paper will also corauiuiiicate a pur- 
ple colour, to paper or pavchmeut, 



1'^ BOMSSTIC MAXUAL, 

CINNAMON CORDIAL. 
Tp/o gallons of cinnamon cordial, ms^y be thus 
made — Take a pound of pond bruised cinnamon ; t^vo 
gallons and a pint of clean rectified spirit, or fourth proof 
rum or brandy, and a quart of pure watrr — put thein in- 
to a still, and diofest them for tv/enty-four hours, in a 
g;entle heat, after which draw olF tv/o gallons with a mod- 
erate fire — this, Avhen thus made, is considered as one of 
the. finest cordials. In the common way, one pound of 
cinnamon only, is allowed to ten gallons of spirits ; in 
bTith cases, it is to be observed, that the liquor, must be 
dulcified with syrup or good sugar. 



GOLDEN CORDIAL. 

Talic one quart of rose-water ; one quart of well- 
water ; three quarts of brandy ; two po'.mds of brown 
sui^ar ; two-hundred peach kernels, and t!ie peals of two 
oranges ; lei the peach kernels be well beaten in a mor- 
tar ; mix the ingredients, and let them staud for four 
days, then filter and bottle for use. 

PRUSSIAN ELTJE. 

Take of oblood. three pounds ; four pounds and 
eight ounces of quicklime ; two pounds of red tartar, 
and one pound and eight ounces of salt-peter. — liCt them 
be calcined and lixiviated ; then the ley should be pour- 
ed into a solution of four pounds of alum, and one pound 
of green vitriol — this operation, after settling, and dry- 
ing, produces the finest blue ; but the quantity will be 
little more than eight ounces. 

— — oeoo — — 

PRUSSIAN BLUE— AS RECOMMENDED BY 
DR. JOHN PENNINGTON. 
Mix six pounds of powdered, burnt black, bones, 
with one pound of potaf»h ; press these it igredients close- 
ly into an iron pot, and cover it well with an iron cover, 
well plastered Avith moistened clay, or other proper hat- 
ting — expose the pot to a bright red heat, for three ot 
four hoursj theu cooi gradually, and take out the ingre- 



OR FA3ITLT ElRECTdEy. 11 

flleftts ; dipsolve the soIu];!e parts in hot v/ater, aorl strain 
through fi?.nn€i. If the blue be desired of the very fust' 
quality, pour icto the iinjuor, either spirit of salt or oil 
of vitriul, until the csTcrvescence ceases on the fre«h ad- 
dition of the spirit of oil — pour the whole into a solutioi* 
of green vitriol. i«af!c by dissolving half a pound of cop- 
eras, in two, p;aUon3 of water. — If a lighter kind ot' line 
is wished, add a less quantity of spirit of salt, or oil of 
vitriol, to the liquor, fr«ra the bones in which case, add 
r- quarter of a pound of alum, to the solution ci jfreeo 
vitriol — then mix a little of the two liquors together, ia 
a phial, and if the color be loo li.2;ht, add more of tlse 
spirit, mbi the whole to^cf.hei' as before — at the instant 
of mix!n:r t!ie two liquors, wliich bf^'orc, were colourless 
and transparent, the inixture becemcs of a deep blue, — 
In a few hours, the fecula subsides, and bears a trans- 
parant liquid on the top, which must be gently poured 
off and tlu-owu away — the sediment must be stirred up. 
■with clean hot Wt^tor, and suffered a^ain to subside ; this 
must be repeated, then filtered throui^h paper, and vvliat 
reniains on the paper, must be dried on a cake of cliaifc. 



TO MAKE WHITE VITRIOL. 

Although white vitriol h found in several mines, 
yet the qu?>atity thus procured, is far from being suffi- 
cient for the demand for it in medicine, and various 
trades ; hence, it has become a branch of chemical man- 
ufacture, and the product obtained by art, is far superior 
to the native vitriol. Proceed as follows : mix five 
parts of sulphuric aeid, or oil of vitriol, with twenty- 
parts of pure water, (rain-water, after being boiled and 
cooled, is the best,) tlien add gradually, three parts of 
zinc ; the zinc should be cut or broken into small pieces 
not exceeding the size of a hazle-nut. When the ebul- 
lition or foamy appearance, ceases, the liquor must be 
strained, and after being evaporated over a very gentle 
fire, and then placed in the cool air, white chrj^stals will 
be formed, which are the white \itriol. 



12 DOMESTIC MANUAL, 

TO BREW A BUSHEL OP MALT, FOR 
STROiNG BEER. 

Procure a large tub, with a false bottom, in which 
»re to be bored a number of holes ; cover it with a coarse 
piece of flannel, so as not to let the matter pass through ; 
then put into your tub, one bushel of malt, coarsely 
ground ; add to to it, ten or twelve gallons of water, 
seven and a half of which, are to be boiling, and the rest 
cold water; stir it well, and let it stand three hours ; 
then draw it oft", by a hole ma'le between the false bot- 
tom, and the other ; then add six gallons of water to the 
malt, a little hotter than the first — stir it well, and let it 
stand two Imurs ; draw this off, and pour on four gal- 
lons more of water, hotter than the last — let it stand one 
hour and draw it off. The two first liquors, or worts as 
they are called, must now be boiled with a half a pound 
of hops, continue to boil slowly, for two hours and a 
half; as it boils down, add your last liquor, so as to 
make, in the whole, twelve gallons and a half, or a little 
less, if you wish it very good ; then strain the liquor 
through a hair sieve, and set it by in tubs to cool- 
when it gets down to 70 degrees, of the thermometer, 
or a little cooler thaa milk-warm ; add to the twelve 
gallons, a tea-cupfull of good yeast — put all into a keg, 
and sei the keg on a tub, to savfe the beer that works out 
of the bung-hole ; fdl up your keg, two or three times, 
during the day, and in two <lays and a half, it may be 
bunged up, and set by— in ten days it is fit for use. 

ON VARNISHING. 

ON COPAL VARNISH. 

Copal or gum copal, as it is commonly called, in 
its original state, contains a portion of a certain slimy 
aqueous, or mucilaginous priiiciple-^therefore, to render 
it proper for varnishing, this property must be evapora- 
ted by heat, before it will dissolve in oil ; after the evap- 
oration, it unites in a substance of a nature, composed of 
an oil, a gum, and a resia ; cor would eveo oil of tur* 



CR FAIiTILV DIRECTORY. 13 

pfiifinc, (lisaolre it, u-.Iobs first mbied wiUi linseed oil. — 
Hence, it appears, t!:at topal is not only reniaous, but 
uuicilaginons also ;. and whoever atteiiipis to render it a 
proper vcliicle, for a varnisli, must first destroy its aque- 
ous parts — this is completely effected, by melting it for 
the folio v.ins:.TarniLh, 



COPAL OIL VARNISH. 

Talve of copal, any cpiantity, and put it in a large 
iron pot to melt, over a brisk fire ; liave ready, of good 
drying oil, four times the weiglit of the ccpal, the oil 
must be made boiling hot over another lire — as soon as 
the copal is melted, and the oil siilllciently hot, you 
must remove the oil, and pour it Avhilc quite hot, on the 
melted copal ; continue the mixture on the fire, the heat 
of whicli, must be a little abated, and stir tojctlier until 
they are incorporated ; then remove from the flrt;, and 
add a pint of oil taipcntine, to every quart of nut, or 
linseed oil, white y(;t ^v^xal — Before it is eold, filter 
through flannel, for use. 

Note.— Should it be too (hick, it can be tliimicd cvttlie tiiae 
9f using, by spirits of turpentine. 



BEST DRYING OIL, FOR COPAL V OR- 
NISH. 

Take any quantity, of good linseed oil, and to ev- 
ery quart, add two ounces of sugar of lead ; boil it 
gently for some time, or until it will singe a feather- 
then remove from the fire, for use. You may prepare 
good Hut, or poppy oil, iu the same manner, adding, 
three or four onioiis, at the same time, to deprive the 
oil of its greasy quality; and with this oil, a more trans- 
parent varnish may be made, which will be quite equul 
in durability. 

Note.— Vou may muke amber raruiab, by the same process. 
B 



14 DOMESTIC MANUAL, 

COPAL VARNISn, AS PREPARED BY 

MARTIN. 

Procure a pot, that will contain two gallons — the 
pot should be made in the form of a coffee-pot, Avith a 
cover to fit close ; care must be {»keu that the pot be 
free from flaws, lest it shouUl burst ; let this pot be 
•warmed gradually, and pour into it four ouncf s of chian 
or cypress turpentine, dissolved in spirits of turpentine ; 
add eight ounces of powdered amber, and mix with the 
fluid turptntine; set it on the fire for fifteen minutes — 
then take it oft' and add £;en*ly one pound of powdered 
copal ; stir it well together and add half an ounce more 
of chian tuvfjentine melted, and eight ounces of warm 
oil of turpentine ; tet it on the fire agahi for half an 
liour — stir it well to<:;ether and add four ounces of the 
best and whitest colopiiouy ; malce your fire a little 
brisker, uhiwj, the bellows, and let it remain until all is 
dissolved end becomes Huid — remove it from tlie fire till 
the excess of heat has abated ; have ready twenty-four 
ounces of 2:ood tlryin^ oil, either linseed ot nut oil, which 
you must add boiling hot ; stir them well together until 
thorouglily incorporated ; set them again en the fire fur 
a fe\y minutes, constantly stirring them, until it boils up 
once mere ; remove it some distance from the fire and 
pour into it one quait of oil of turpentine, made quite 
hot ; stir them well together, and give them another 
slight boil — take the pot fiom the fire an<l add one pint 
more of oil of tnrpcnlino, and stir it a fev/ minutes; set 
it by to cool, and when about njilk-warm, strain *hrongh 
ilaunel, and put it by for use. 



SEED LAC VARNISH. 

Seed lac varnish, is preferable to all other varnish- 
es of spirit ; particularly where whiteness is no object ; 
It is the most hard and •durable, and t!ie least liable to 
crack, but requires highly rectified spirits to dissolve 
it, otherwise it is apt to have a cloudy appearance when 
laid en — it may be made to advsnbge, as follows : — 



OR F.VMILY DTRECTCRY. J 5 

Take tliree ounc-cs of the r/hitest seed lar, and put it 
into clf;ar water, to free it from anj pieces of sticks or 
dust, Avhich may be done r<-a;iily by Klimns: it about ; 
aud uhcn settled pour olT tlie (vater, acidiniij a IVe-li por- 
tion until the Avatcr comes olF clear ; llicn dry and pow- 
cler the lac, and add one pint of higlily rectified spirits 
of wine, put it into a bottle that will hold double tlie 
quantity — shake the mixture Avcl!, and place the mix- 
ture in an iron pot, filled with sand — lieep up a jrenllc 
fire under it until the gum is dissolved, then filter 
through llauael aud bottle for use. 



SFIELL LAC VARNISFT. 

This varnish is prepared in tlie same manner ns tho 
seed lac varnish, only instead of Avashin^- ; it will b(^ 
necessary to pick out tlie most transparent pieces and 
poAvder them, and pursue the same mode as is laid 
down for the seed lac varnish. This is the brisht( .st 
varnish, but is not so durable, and is liable to crack. 

A GOOD WHITE VARNISH. 

Take ten ounces of spirits of Avine, o;um sandarafc 
in powder, and Venetian turpentine, of each two ounces ; 
put them hito a bottle tliat Avill contain twice ihe c[uanti- 
ty, and place the bottle in an iron pot fdled Avith sand ; 
make a gentle fire under the pot so as to heat the rand :■ 
FrequciUl)' shake the bottle, until the pum and turpen- 
tine arc dir;solvcd — tliis is a uscfid varnish for ornamen- 
tal purposes or bright colors. 



AXOTHEPt WHITE VARNISH. 

Take cii^ht ounces of gum mastich ; tAA'o ounces of 
gum sandarak, and one quart of spirits cf Avine ; add 
one ounce of Venetian turpentine ; dissolve as above di- 
rected, and filter for use. 



30 DOMESTIC MANDAIi, 

LACQUER VARNISH. 

Take one quart of the best, and strongest brandy, 
and mix ic it one pouTxl of calcined tartar ; let thcbvaii- 
(ly stand upon the tartar for org day, in a ;i,ent!e heat, 
then filter through paper. Or Thus : — Take one pint 
of Lranciy ; six oiuiccs of amber ; six ounces cf gura 
saruiarack ; tv)0 ounces of shell lac. Mix these to- 
goti4er, and place the vessel in an iron pot filled with 
sand, which must be gradually heated. On putting tije 
vessel into the sand, add another pint of brandy, and 
frequently shake the vessel, until the gunis are dissolr- 
ed ; then bottle for use. 



ANOTHER LACQUER VARNISH. 

Take an ounce and a half of clear cypress tur- 
pentine ; two ounces of gum mastic, and one ounce of 
gum pandarack— poYvdcr the gunis and add two ounces 
ct oil of spikenard ; one ounce of oil of turpentine, and 
set them in a kettle of hot sand ; when dissolved, filter 
for use. N. B — This is proper for lajing over all 
grounds, where transparency is required. 



VARNISH FOR IRON WORK. 

Take one quart of spirits of wine ; eight ounces of 
gum Fandarack ; two ounces of gum lac ; six ounces of 
clarified rosin, and six ounces of common turpentine ; 
dissolve in a gentle heat, strain it and bottle ibr use. 



A VIRNTSH FOR PLAISTER OF PARIS, TO 
GiVE THE APPEARANCE OF MARBLE. 

Tiike fine white alicant. or shaving soap, and scrape 
it quite fine ; put it into a glazed earthen pot, witii a lit- 
tle waraj water, and stir it until it becomes milky ; cov- 



OR. FAMILY DIRECTORY. 17 

cr it from tho diist, and let it stand cigl;t days, and it will 
acqiiiio the ccnsistance of fine vaxMiish. Vour varnibh 
tliiis made, take a soft brusii rather short in the hand, 
and l)rush tlie plalster over ivith it .^entlj, and set tljc 
plaister ia a place to dry, free from dust, then gently rub 
it over Avith a piece of soft lirjec, plaring yourself be- 
tween it and the light, that you may see liow it takes tlic 
polish ; Avhen this is done, let it dry, and it will have 
the appearance of marble. 



BLACK VARNISH. 

Take four ounces of gum lae, and one ounce each 
of gum sandarak, and black rosin ; powder them sep- 
arately ; dissolve the rosin over the fire in a suiTicient 
quantity of spirits of wine ; then add the sandarak ; 
when this is melted, put it to the gum lac, and stir them 
well, till Ihey are melted together ; then strain the mix- 
ture while warm through a cloth — if there is any thing 
remaining undissolved, put to it more spirits of wine, 
and proceed as above directed ; then mix with it ivorj"- 
black, in the proportion of two drachms, to every twe 
ounces of the composition, 

OBSERVATIONS ON VARNISHING. 

1. You must choose a Avarm dry place, as free as 
possible from dust, cold and moisture, as these last are 
liable to chill the varnish, 

2. The articles to be varnished, should always be 
of the color you wish them, before you apply the varn- 
ish — for, by adding colours to varniushts, you injure 
tkem very much. 

3. Spirits of wine, being the principal solvent in 
most varnishes, and indeed in all, except the copals, care 
sJiould be taken to get the highest rectified spirits— such 
83 will not burn entirely away in a silver spoon, and 
leave the spoon dry, ought never to be used, 

B2 



18 DOMESTIC MANUAIi, 

SYMPATHETIC INK. 

This, v.hidj is easily ma*;le, appears to be much 
tiupeiior to the common kind. Ti)e simple procfss of 
iiiakin^; it. is as tbUoVtS : — To one part of oil of vitriol, 
. Jrl three parts of raia-v/atxsr — write wliat you like Avilh 
li peis ; the vvritiur^ remains perfectly invisible, uutil the 
j in per is held before the lire, and becomes very black, 
with a degree of heat, tliat will not, in the least, iiyure 
the paper. It is likev/ise vci-y durable, and may be 
kept for a long lime, before it is put to the fn-c, and will 
■ tctaiu its color Ic3:' after. 



LAVENBAR WATER. 

Tale one quart of spirits of v,ine ; three draclims 
,'l" oil of lavendar, and one drachm of essence of amber- 
•jrisc ; i>iix thcw, and .sluks iVeqiicatlj fo^ two or three 
d:ns. 



A FINE GREEN PAINT— FOR OIL OR 

WATEll. 

A diivabl.,- '^reoji pigment, was for a lon^ time a 
dl^sidoratum among painters. — M. Einman, a member 
ui the Swedish academy, lu feu£;th discovered and pub- 
lished the following process : — Dissolve in separate ves- 
sels, a porEiou of zinc, in aqua-fortis, and a 'portion of 
cobalt, stioni;ly calciiicd in aqua-regia, until i..c liquors 
are coaiplctely saturated. VVhen both solutions arc 
prepared, mix two parts of the latter, with one part of 
the foraicr — then procure a hot and clarified solution of 
f)ot-a;di ; three parts of whicli Avill be required to pre- 
cipitate t!ie mixture above described After it has sub- 
sided, tiie (luid part should be gently poured off, and the 
sediment evaporated to dryness over a slow fire, until it 
ftssuaies a green color ; before this pigment can be used, 
it ought to be repeated)}' washed with filtered water. — 



OR FAMILY DlIlECTORy. 19 

Thus, it v/Ui become (it, both for oil and water colours, 
as it is sufiiciently fixed to withstand the eiTccts of the 
j)ir arid suu, arid the icvenlor lias asccria'aied its superior 
dur.ibiiity by more than ten years experience. He 
adds, that pabtcrs, may, by tbii, composition, combiue 
tlit'ir ycllov/', and ultvairjarine, so as to ibrrn a very beau- 
tiful, aud pcriDuneui gieeu. 



BROWN WATER COLOR. 

RuGEE, in hispocket-book for painter, givra the 
following receipt, for preparing; an excellent "Drown- 
Avater-color : — Take tlie sniootk ripe sliells of the Buck-, 
eye, or horse-chesnut ; reduce tlieni to a coarse powder, 
and boil them se%"eral hours, m water ; p.ext, filter the 
liquor throu^ii flanuel, and let it stand, autil the co'oiir- 
in«- particles £:;bside. Thea carcfaily pour off the 
clear I'uid, and dry the sediment. Even in this simple 
rii "filler, tlie decoction affords a beautiful brov/n cojor, 
but is con.siderabiy improved on adding- a saiall portion 
of iiuni arabic. 



ARTIFICIAL LAC. 

Artificial ls.c, or lake, is made of dyes o? various 
colors, to wliich a body is given, by add.inj: powdered 
cuttle fish-bones. It is at present, prepared chiefly 
from scarlet ra,2:s, cochineal, or Brazil wood. — The best 
hoM'ever, is obtained from tlie firat of these articlcs^\?-:i 
the foUowins; manner: — Fivbt, let a pound of pearlash 
■be dissolved in tv/o quarts of water, aud the solution fil- 
tered 'dirough paper. — Next, a pound of clean scarlet 
shreds, are to be added to the liquor, with two quarts of 
water, an<l then boiled until therii^s be divested of their 
color, wiicn they are to be taken out arjcl pressed — three 
addisioaal pounds of shreds, arc now to be boiled in the 
same solution ; and durinj thij proces?, a poua;! and a 



£0 



DOMESTIC MANTAL, 



half of tlic bones of cuttle fish powdered, arc to be dis- 
solved ill a pint of aqua-fortis. This liquid is next to 
bo combined with tlie former solution ; and the whole, 
on beini; suflfercd to subside, will deposit a sediment, 
■wliich forms what is called lake : — The liquor is then 
to be strained, and the sediment to be mixed four or 
five times successively, in two £;allons of spring, or rain- 
Avatcr, till all the saline particles are extracted. — Lastly, 
it is to be drained and dropped on a clean board through 
a funnel — Avhea the lake will assume the form of cones, 
or pyramids ; in which shape it must be suffered to dry, 
and the preparation is then fit for use. 



CRIMSON DYE, FOR WOOLEN. 

To dye sixteen pounds weight of any woolen ar- 
ticle, boil somewhat more than twelve gallons of Avater, 
and putting into it sixteen handfulls of wheat bran ; stir 
it well, let it stand all night to settle, and in the morning 
strain oflf the clear liquor ; mix half of this liquor with 
as much clean water, as will admit the stuff to be corn- 
modiously worked in it, and having boiled the mixed li- 
quor, add to it a pound of alum, and half a pound of 
tartar. After boiUflg these w^ell together, put in the ar- 
ticle to be dyed and boi! for two hours ; keeping them 
continually stirring, especially if they be of wool or 
worsted : In stirring them, frequently turn them from 
top to bolloni, in order equally to impregnate each part 
with ii5e liquor ; boil the remainder of the bran water, 
■with an equal quantity, or rather more of clean water ; 
and when it boils rapidly, put in four ounces of cochi- 
neal, and two ounces of pure wlute tartar in powder, 
Etirring the whole well, and taking care that it neither 
runs over, nor boils too fast ; when it has boiled a little 
time, put in your cloths, stuffs. Sec. and stir them about, 
u-jtil they appear to have taken the dye iu every part ; 
tlien cool them, and riasc llieis out. 



OR FAMILY DIRECTOav. 21 

A GREEN DYE FOR SILK. 

For cverj pound of silk, intended Ut bo colored, 
dissolve a quarter of a pound of alum, and two ounceg 
of Avhite tartar, both beaten fine in hot v/ater ; soak 
your silk in it all rii;:!;ht, and next morning take it oui and 
dry it ; this done, boil a ponnd of the plant called broom, 
in a pailfull and a lialf of water, for an hour or more ; 
then take out the broom and tliro^r it away ; then put ia 
half an ounce of powdered veniiiirisc, siirrirji!; it well 
about with a clean stick : — Pat in the silk, and let it re- 
main for a quarter of an hour, after which, take it out, 
and 1> t it remain until it is cold — tiicn put in an ounce of 
potash ; stir it about, and "ut j our siik ia a^^ain ; keep 
it in the dye, till it seems considerable ytilow ; then 
rinse it out and let it dry— after which, put it into a vat 
of blue dye, and let it remain there until it becomes of 
a sufjicienlj dark green, w'nen it must be slighlly beaten 
and dryed : — By letting it remain a longer or shorter 
time, a darker or lighter green will be produced ; at 
first, only a faint green is procured. 



BLUE DYE FOR SILK. 

Procure a large tub. which may be closely covered, 
and put into it a lie. made of three pails of rain, or river 
water, and clean beech wood ashes, adding two hand- 
fids of wheat bran, two ounces each of madder and 
white tartar, and half a pound of pounded indigo; stir 
it well togetlu r with a clean j^tick, every twelve hours, 
for a fortnight, until it gives to a piece of white cloth, 
di[)pe;l in'o it, a greenish tinge. — When the dye grows 
bright, it must be stirred only every nfiorning. Put the 
silk into a warm fresh lie, wring It out and then stir 
about in the dye for a little time, afterwards hang it ia 
the dyo, so that eveiy part may be equally exposed to 
the liquid ; besides the kettle for blue dye, there ought 
always to be another, fidl of lie, for rinsing l!ie silk, 
wlir-u it is wrung out of the d}c, and after it is veiy 



22 DOMESTIC MANUAL, 

cleanly wiTtiig out of the dye, it sIioiiW. be rinsed in 
brook or rain-v/ater, then beaten, and <iried. If the silk 
be moistened in tills latter lie of suds before it is dried» 
there is no nred of tlie fii-st mciitioiicd lie — with this 
lie several kinds of blue riay eacily be made, eit!:cr 
brii,ditcr or davker, according to the time the ^ilks are 
left in ; and uhen the kettle gets too low, it. may be fil- 
led up from t!ie riusing vat — when yoiu- blue dye be- 
comes too v/eak, put in a quarter of a pound of pound- 
ed indigo ; half a pound o*" potat^h ; half an ounce of 
madder ; a handfuU of \T])eat ijrao, and a quarter of an 
ounce of pounded tartar ; let it stand ciglit days witli- 
out using, stirrinu it well every tvvelve hours, it may 
then be used as at first. , 



STRAW COLOUR DYE FOR SILK. 

Wash out your silk in alum-water, rinse it well, and 
as many pounds as }our silk weighs, so many pounds 
of broom-ilowers, must be boiled in walrr for a quarter 
of an hour — then put it irjto a tub ; the water must be 
equal in weight to tlic broom-flowers : pi't in your silk, 
and after stirring your silk in it, fill the kettle again 
with water, and stir it v/hile boiiin;: for half an hour. — 
The silk bein^- v.'run^'; out the first suds, put the fiowers 
into the secoad ; and sliould there be occasion, make 
sonic still Gtronjjcr, and stir ihe silk in it, until the colour 
become s-.tiilcically heightened. Then rinse it out, and 
haug up to dry. 



.^0 



FINE RED DYE FOR SILK. 



For every pound of silk, put four liandfuls of 
wheat bran, into a kettle v/itii two paibuls of waler ; and 
boiliun; them together, pour the liquor into a tab, let it 
stand all iilirht, and straisi it ((uite clear the next nioru- 
ini;. Then put into it. half a pownd of slum, a quarter 



OR FAMILY niREC'TbllV. 23 

of a pound of red tartar, reduced to a fine pov/der, and 
half an ounce of fiiiclj powdered lunrieric : — Boil and 
fctir them well tojrerticr, for a quarter of an Isotir ; tiiea 
takina; oiT the kettle immediately, put iu the silk, and 
cover the kettle very close, to j/revent any of the steam 
from evapcraiiiJs;. Wlien it has stood thus, for three 
hours, taki^ out the silk, rinse it in coKl v/ater, beat it 
tvcll on a block, and let it dry. Then put a quarter of 
a pound of powdered galls into a pailful of rain-water, 
boil them for at least an h.our, and iakln<; the kettle from 
the fire, when the liquor is sufficiently cool to admit the 
}?and withoui beins scnlded, put in tlie silk, and let it re- 
main, steeped in it for an hour. In the mean time, after 
taking out and drying the s:!'c, foi* every pound of silk 
boil a pound of Brazil-wood in chips, an(l straiu it: — 
Then boil the wood again, adding cold water to it ; turn 
the silk about in this licjuid, and when itJias sufficiently 
imbibed the tincture, take it out wiihout av; inging it : — 
Lastly, add a little potash, or put the [xitash into cold 
^^^uer, aud turning the silk up aud down in it, when it is 
sufficiently red, rinse and dry it. A deeper or lighter 
red may be obtained, by letting the silk remain in the 
dye a longer or shorter time. 



LIGHT PURPLE DYE FOR SfLK. 

Put t!ie silk into a light red dye as above, but in- 
crease the quantity of potash, to turn it to purple ; then 
rinse and dry the silk as usual. 



FINE BLUE DYE FOR STOCKINGS, &c. 

Grind finely in a glass mortar, an ounce of the 
finest indigo ; and then pour on the powder, four oun- 
ces of the strongest oil of vitriol, stirring it on every 
addition, with a glass pestle, so that the whole mixture 
may occupy at least, two bour?. This pvecaatioa is 



24 DOMESTIC MANUAL, 

indispensable, as the heat which is generated on ad- 
ding the oil of vitiiol, would otherwise impair the 
briijhtiiess of the colour. The thick mixture thus pre- 
pared, is to be introduced by small portions at a time, 
into such a quantity of water, as may produce a light- 
er, or a darker shade, according to your fancy. la 
general, a fine blue liquid may be made, by allowing 
one spoonful of the mixture, to thirty or forty spoon- 
fuls of "water. This diluted solution of icdigo, is how 
ever, in a slate much too caustic and corroding, to be 
used on paper, &c. To divest it th^relore, of its cor- 
rosive qualities, where the solution is iutcodc^,! for col- 
ouring paper, or as a writing ink, on addition of fiijely 
powdt-red chalk, Avill be sufficient. The chalk must 
be carefully added in smr'U portions, as a lar:;e quan- 
tity Avould, at once, cause the mixture to rise above the 
brim of tlse vessel. The point of saturation is easy to 
be ascertained : for when the powdered chalk, scatter- 
ed on the suif:ice of the liquid, no longer produces any 
bubbles, the eflervcsceoce lias ceased, and the solutlou 
after standing; for twenty-four hours, may be filtered 
through blotting paper, and put up in bottles for use. — 
Where, however, it is intended for a liquid blue dye 
for silk, such as stockings, gloves, «S:c. the neutraliza- 
tion of the acid or oil of vitriol, will be preferably ef- 
fected by using potter's clay, instead of the chalk, as 
it will rf uder the colour more durable. If ihe solution 
be wanted for painting on silk, it must previously be 
mL\cd with gum tragacanth. 



TO STAIN WOOD OF A MAHOGANY 
COLOUR. 

Put a quarter of a pound of logwood, and the 
same quantity, each of Pa-azJI-wood, and yellow fustic, 
into three separate vessels, w ith three pints of rain, or 
brook-water, and a tea-spoonful of salt of tartar, to 
each. — Boil them all very slowly, for four cr fi?e hours, 



OR FAMILY t)IRECTORY. 25 

br lill the quautlty of each is reduced to a pint ; then 
strain them separately through cloths, mix tlie different 
colours as nearly as possible to the shade required, and 
after being satisfied with the effect by trying it on a 
piece of wood, apply it to the work with a brush or 
sponge — the best kinds of wood to which this mixture 
can be applied, are maple, beech and birch — any wood 
however, of a dease grain, as pear-tree, or cherry, will 
aiiswer. 



FOR RESTORING SCORCHED LINEN". 

Boil till middling thick, in a half a pint of vin- 
egar, two ounces of fuller's earth, or potter's clay, one 
ounce of hen's dung, half an ounce of cake soap, and 
the juice of two onions ; spread this composition over 
the whole of the damaged part, and if the texture of 
the linen is not destroyed, nor the threads consumed by 
the fire, after letting it dry on, and giving it one or two 
good washings, the place will appear full as white and 
perfect, as any other part of the linen. 



OTTAR OF ]^OSES. 

To prepare the oltar, or essential oil of roses, pr 
into a still, as many as can be procured, of the larger 
and freshest roses, with a third part of their weight ot 
filtered water, or rain water that has been boiled ; mix 
the mass with the hand, kindle a gentle fire un^Ier your 
still, and as soon as the liquid becomes hot, lute well all 
the interstices, and place cold water in the refrigerato- 
ry ; when the distilled water comes over, the heat must 
be gradually diminished, till a sufficient quantity of the 
fust runnings, be drawn off — then add of fresh water, 
a quantity, equal in weight to that o* the roses, on their 
first entering the still ; and repeat the same process as 
before, until a due portion of the second runniiigs be 

C 



26 DOMESTIC MANUAL, 

®blainec] ; pour lljc distilled water into shallow, ratth- 
cn or tic vessels, like milk set tor cream, and let it 
stand exposed to ti;e air unlil next maming, flhen the 
cttar or oi!, will appe?.r in a congelatcd state on the 
fiirfacp, and is to be carefully skimmed off, and put in- 
to a c'ose glass-stopped bottle. — The teraainiiig water 
sliould be esnplojcd in distilling fresli roses, for obtain- 
ing more essence ; and even the d:egs arc to be preser- 
ved for use, as containing a prrfiune of nearly equal 
odor with the ottar, thus prepared. 



TO EXTRACT GREASE- SPOTS, FROM 

PKIx\TS, BOOKS OR WRITINGS— 

BY M. DESCHAMPS. 

Warm tlie paprr mo Irrately, and extract as much 
as possiLli; ol the oily sdbst^nce with Avhich it is stain- 
ed, by biotlius; papsr — tijen dip a small brush or hair- 
pencil into the oil of highly rectified spirits of turpen- 
tiiici, heated almost to boiling; draw it gently over 
both sides of the paper where it is damaged, taking 
care to keep it warm. This operation must be repeat- 
ed acfording to the quantity of the greasy substacces, 
that tise paper has imbibed ; when the greasy substance 
J5 removed, if the paper should have lost any of its 
ori;:;inal whiteness, dip another brush in highly rectified 
sphiis of wine, and draw it in like manner for discol- 
ouration, particularly round its edges. — If these simple 
inraj^s are used with proper precaution, the spot will 
ontircly disappear, and the paper resume its original 
"ivhitencss, without any alteration of the appearance 
of the ink, 

GREEN AND YELLOW USQUEBAUGH. 

Take a gallon of best brandy, an ounce of cinna- 
mon, half an ounce each of mace and cloves, a quarter 
of an ounce each of nutmegs and ginger ; beat the 
"Wiiole of the spices and ginger in a mortar, and infuse 
<!if in in the brandy, for eight days, adding the rind of 



OR FAMILY DIRECTORY. 2< 

a Seville orange. Then boil tAvo ounces of sliced, and 
bruised stick li([uorice, and a pound of stoned jar or 
box raisins, in three pints of water, till reduced to half 
t!)e quantity ; and after straining the liquid, dissolve ia 
it two ounces of poAvdered loaf sugar — mix this in an- 
other vessel, vfith tiie clear infusion of t!;e brandy and 
spices, and tiie usquebaugh, Avill now A\'ant nothing; but 
the colour. To tin2;e half tJie above quantity green, 
pound a sujTicient quantity of spinach, to produce halt" 
a gill of juice ; mix it Avith as mucli Avater, simmer tiieni 
flowl}' over the fire for ten minutes, and Avhen cold, add 
this green decoction to that portion of the liquor. For 
the other half, if wanted to be made of a yelloAvish 
tinge, steep half an ounce of safaon, in brandy or Avhite 
iviue ; press it through a soft linen bag. and add it to the 
remainder. Into each quanlily, put a few drops of 
warm alum-fiiiings ; shake the liquor well, tAvo or three 
times a day, for three or four days, Lcing careful to give 
it vent each time ; set it by for tljree or four Aveeks, and 
il Avill be fit for use. — These cordials funiish an excel- 
lent stomachic medicine. 



TO PRESEilVE MEAT FROM TAINT. 

By packing meat, game, Szc. in charcoal, you Avill 
preserve it from tainting : If already slightly tainted, 
you may restore it in the following manner : — Boil a 
quantity of Avater, sufficient completely to immerse the 
tainted meat, fowl, &c. — Have in readiness, three or 
four large pieces of charcoal, red hot, and plunge them 
into tlic boiling Avatcr, at the sam.e time witli the tainted 
article; by the time the coals are quenched, tlae taint 
Y/ii!, in most ca?es, be Avhoily removed, and the meat or 
fowl, if intended for roasting, may inmu:dir,tely be taken 
out and instantly put on tiie spit : — This operatica 
ought not to be performed luitil you are perfectly ready 
to cook the article. Unless the taint iir.s \evy far a*:?- 
vanced, tins process Avill not only vciy eilcctually re- 
niove it, but the meat will be fouiid to have a better rcl- 
hh ti.'an if il had not had occasion for It. 



28 DOMESTIC MANUAL, 

TO PRESERVE PEACHES, APRICOTS, 

PLUMBS, &c. FRESH THRO' THE 

YEAR— BY M. LEMERY. 

Beat up well together in a mortar, etjual quantities 
of liODfy aud sprlnij-v/ater ; pour if into an eartlicn ves- 
sel, atjtl put in the fruits, freshly j^athered, and cover up 
the pot close — when any of the fruit is taken out, wash 
it m cold T/ater, and it is fit for use. 



TO PURIFY PUTRID OR RANCID BUTTER. 

Let the butter be melted and skimmed, as if for 
clarifying ; then put into it a piece of toasted bread, 
that is well burnt ail over — in a miuute or two, the but- 
ter loses its offensive smell, but the bread becomes per- 
fectly fetid : lu this operation, the principle is the same 
as in restoring putrid meat, by means of charcoal — the 
carbon or coal formed on the bread, by burning it, ab- 
.crbing tlic putrid particles. 



LIME WATER. 

Take a pound and a quarter of oyster shells burnt 
in an oven, or u{)on a hot wood, or coal fire. — When 
they become red hot, and thoroughly calcined, throw 
them into a gallon of cold water, from which after stand- 
ing four hours, and being well stirred, the liquor should 
be filtered through paper for use ; old oyster shells are 
better for this purpose than those more recent ; as the 
latter, from the salt they contain, are apt to crackle aud 
fly. ^ 

GERMAN WAX— FOR POLISHING MA- 
HOGANY, &c. 

Cut into small pieces, a quarter of a pound of yel- 
low wax, and melting it in a pipkin, add an ounce of 
wcll-pounded colophony, which is a black rosin, boiled 



OR FAMILY DIRECXCar. 2'j 

in ualcr and afterwards dried ; these being both melted, 
pour in by degrees, while yet warm, two ounce? of spir- 
its of turpentine ; when tlie whole is thorougi>ly nnxed, 
pour it, oil into a tin, or eartlien pot, rdc! keep it cover- 
ed for use. — The method of applying it, after well clean- 
ing and dusting the furniture, is by spreading a little 
piece of it on a woolen cloth, and rubbing the wood well 
with it ; in a few days the gloss "will be as firm, and as 
fast as varnish. 

TO MAKE RED OR BLACK CHERRY 
WINE. 

Bruise twenty-four pounds of the finest ripe cher- 
ries, either red or black — first taking away the stalks 
and any rotten or unripe fruit, thai may be among them ; 
after pressing out the juice, and even breaking the stones 
and crushing the keraels, let the Avhole ferment for twelve 
hours. Then run the liquid through a large llannel bag, 
into a vessel beneath, containing a pound of pov/dered 
loaf, or best Ilavanna Avhite sugar, forcing also by pres- 
sure, as much of the liquor from the bag as possible — 
"When the sugar is thoroughly dissolved, put the liquor 
up in bottles, filling the bottles up about half the ueck, 
or within nearly an inch of the cork. — This quantity of 
good cherries, will generally make six quarts of a most 
pleasant liquor, without dregs, of a fine deep red colour, 
more or less bright, according to the kind of cherries 
used, and it will keep considerably well, if put in a cool 
place, for more than a year ; an addition, however, of 
good brandy to every quart, will greatly improve tiie 
flavor, give it a body, and in consequence it may be 
kept much better. This wine, will be fit to drink 
in two or thre emonths. When the mass Is first wrung 
out, tlie juice should be expressed as much as possible, 
before the stones are attempted to be broken, or the ker- 
nels bruised ; they are then to be broken with a mallet, 
or othcrAvise ; the whole mass is to be returned into the 
juice, that all may fermeni together. The same rule is 
to be observed in making all other kinds of wine, from 
stoned fruits, whtre the flavor of the kernel is desired. 

C2 



30 D0.ME.3TIC MAMUAt,, 

RED AND WHITE METHEGLIN. 

For every, gallon of wine, or metbeglin, to be made, 
take oue pouad and a iialf of honey, half aa ounce of 
tariar, aud three quarters of a pound of fniit ; if for 
'ivhite wine, v/!iite tartar shouui be used, and if for red, 
red tartar ; tlse same as to the kind of fruit, for white 
"ivine, ■".yhite currants, and for red, red currants, raspber- 
ries, &:c. — Prepare the honey by n)ixing it with as much 
^.Tater ?s will, v.hen added to the juice, of the fruit, al- 
lowing for the diminution occasioned by boiling, make 
the proposed quantity of wine. This being well boiled 
aud clariiled, infuse in it a few leaves each of roscmavy, 
lavendar, and sweet-briar, and when they have remained 
tv;o days, strain it on the expressed juice of the fruit, 
: ut ill the dissolved tartar, an' stirring the whole vrcll to- 
.; ether, leave it to ferment. In two or three days, put it 
•:ito a seasoned cask, and keep fdling it up as it works 
over, and on its ceasing to work, sink into it a linen bag, 
•"cntaining a little orange and lemon pea!, a litUe cinna- 
T^ioa, cloves and nutmegs, with a small clean stone, sufK- 
I icixtly heavy to carry the bag to the bottom of the cask; 
liien closely bung it up — If kept for six niontlis in the 
risk, and at least nine in the botUes, it will be very ex- 
f -Jlent — an adflition of good French br?utly, improves 
ihe liquor, as indeed it docs all our commca home-made 
vi;!e?> as llicy are cailecL 



ANOTBER RECEIPT FOR MEAD, OR ME- 
THEGLIN. 

Tills A?ell the v/hites of six eggs, in twelve gallons 
'>r water ; and to this n)ixture, when it has been weH 

odt;d for half ^n hour and skimmed, add thirty-six 
pounds of the'ilaest honey, v.'idi the rinds of t-»w) dozen 
1; ::!ons. — Let thera boiltogetlicr a short time, and on the 
V.quor's becoming suiriciently eool, that is to say, in Avin- 

'■!•, about mlik-marm, and in suaimer, rather cooler — 
--.•;.: aAo it a plat of ycaot, and set it to wwk } when it 



OK. fa:vjily I) i rectory. 31 

works, put it ^v\{h the lemon pea!, into a sccoud cask, 
■which must be filled up with some ci' the liquor that has 
been reserved, as fast as it flows over;., aud w!jen the 
hissing ceases, drive the buu^; close — let it stand five or 
six months, and bottle it ofi for uae. If intended to be 
kept lor several years, put ia a liile brandy, and allow 
a pouad more of hoaey, ior e-very galioa of Wtiter. 



AN EXCELLENT AMERICAN WINE- 
AS RECOMMENDED BY JOSEPH 
COOPER, ESQ. 

This f;ent!eman ia a letter to his friend, j^ivcs the 
followii^g directions which have since beeu published. 

I put a quantity of conib, from which the lioney 
had been drained, into a large tub; and added a barrel 
of cider, immediately from the press, This mixture 
■was well stirred, and left for one niglit. It was then 
straiued before a feriiienlatlon took place, and honey wa^ 
added, until the streagth of the liquor was sufficieut to 
bear an egg. — It was tliea put into a barrel, and after 
the fermentation commenced, the cask was filled every 
day, for tliree or four dajs, that the filth migiit work out 
of tlie bang-hule. When the fermcatation moderated, I 
put the bujig in loosely, lest stopping it tight, might cause 
the cask to burst — at the end of six weeks, the liquor 
was drawn oiT into a tub, and the wliites of eight eggs 
well beaten up ■\rlth a pint of cleai} sand, were put into 
it. I then added a galioa of cider spirits, and after mix- 
ing the whole togctlier, I returned it into'the cask, which 
h^ad been well cleaned— bunged it tight, arhd placed it ia 
a proper situation for racsing off when fuie. In the 
moalh of April following, I drew it olY into kegs for 
use, and found it eqiral in my opinion, to any foreign 
vv'Imc ; id the opinion of many judges, it was superior. — 
This suscess has iudaced rac to repeat the experiincat 



32 DOMESTIC MANUAL, 

for three years ; and I am persuaded, that by using clean 
hocej-, instead of the comb, as above directed, t^uch an 
improvement n^jf^ht be made, as to give a good whole- 
some vine, without foreign insredierjts, at twenty-five 
cents per gallon, even were all tlie arlicies to be piucha- 
Ecd al the market prices. 



CURRANT WINE. 

Take fourteen pounds of currants, when perfectly 
ripe ; tiiree gallons of cold water ; bruise the currants 
ia the water, and let them remain therein, t\vo or three 
days, and stir them once a day. Strain the liquor from 
the fruit and stalks, and add fourteen pounds of sugar 
to the liquor (hat has been strained from the currants — • 
the wiiole may tlien be barreled, and left a fortnight 
without putting ia the bung ; after which, bung it up 
close, and bottle it oil" at tlie beginning of Avintev, pre- 
viously adding for every ten gallons, one quart of 
Frencli brandy. The sugar should be of a good qual- 
ity, or honey may be used, allowing about one third more 
in weight If the flavor of orange peal, which is very 
grateful in most wines of this description, be desired, a 
small quantity of the rind will give it an agreeable fla- 
vor. Sloes, bruised and infused in currant wine, impart 
to the wine a beautiful red colour, and a pleasant rovigh, 
subacid taste, resembling that of port wine. 



ELDER WINE. 

Take tv,elve and a half gallons of the juice of the 
ripe elder-berry, and thirty-seven and a half gallons of 
water, that has been recently boiled, and to every gallon 
of Avat^r, add three and a half pounds of sugar, or four 
and a half pounds of ^trained honey, which Avill incor- 
porate while Avarm ; add of ginger half an ounce, and of 
alspice, three quarters of aa ouoce to every four gallons 



Oa FAMILY DIRECTORY. 33 

of thiB mixture, and when the whole is a little cooler 
than milk-warm, add about half a pound of yeast, (brew- 
ers yeast if it can be obtained,) and let it ferment blowly 
for about a fortni<i!)t, the bung beins; out ; then buns; n 
up and let it Etaod (or sbj mouths, whco it will be fu to 
bottle. 



IMITATION OF CHAMPAGNE WINE. 

Champagne wine, has been imitated in En!:lan;1, 
with sreat success, by using "ioosebcrries, before tiiey 
are ripe, and supplying; the want of saccharine matter, 
with loaf sugar. In the province of Champagne, suijar 
is frequently added to the crapes, wlien they do nof at- 
tain their full maturity for the preserva'ion of the cele- 
brated Chanipai:jne r.ine ; much of the wine they ex- 
port, is made in this way. The imitation of it with 
green gooseberries, is salutary, very palatable, and 
easily to be obtained in this country. 



GOOSEBERRY WINE— FROM THE AR- 
CHIVES OP USEFUL KNOWLEDGE. 

Dissolve three pounds of white sugar, in four 
quarts of water ; boil it a quarter of an hour, skim it 
well, and let it stand until it is almost cold ; then take 
four gallons of full ripe gooseberries, bruise them in a 
mortar, and put tliem into your vessel, and pour them 
into your liquor. Let all stand for two days ; then 
strain the wine through a flannel bag into a cask ; pre- 
vious to its being put into the cask, however, it should 
be stirred every four hours, and having steeped for two 
days, an ounce of finely chipped isinglass in a quart of 
good brandy ; upon putting the liquor into the cask the 
isinglass and brandy must be well beat up with the whites 
of five eggs ; put them into the wine and stir iip all togeth- 



DOMESTIC SIAXUATj, 



cr. Biini!; up t]»e cask, and put some clay around the 
bun?. Lfct it stand for six months and theii bottle oir 
for use, putting into each bottle, a small lump of sugar, 
and a conpio of jar raisins. This is a very rich wino, 
jjiid afier being kept a year or two iu bottles, is equal to 
Cliampague, 



TO MAKE YEAST— FROM MC. HENRV. 

Take one gfillon of barley raalt, of a good quality, 
and put it into a clean scalded vessel ; pour thereon four 
gallons of clean scalding vatcr, ■with a clean scalded 
stick, until thoroughly mixed together ; cover the vessel 
v.'ith clean cloth fyr half an hour, then uncover, and set 
it ia some convenient place to settle ; after three or four 
hours, or when the seilimenl of the malt is settled to the 
bottom, pour oil the thin part tliat remains on top, into a 
clean v.ell scoured iron pot, taking care not to pour olF 
any of the thi£:k — then add four ounces of good hops, 
and cover the pot close, v/itli a clean scalded iron cover, 
and set it on a hot fire of coals to boil. Boil it away, 
one third or more, and then strain all that is in the pot 
through a hair seive, into a clean scalded, glazed, earthen 
pot, and stir into it, with a clean scalded stick, as much 
superfme flour, as will make it about half thick ; that is, 
neitlier thick nor thin ; stirring it until there are no 
lumps left ; if lumps are left, you will readily perceive 
that the inside of them will not be scalded — consequent- 
ly, the yeast will so".r. When the lumps are all broken, 
cover it close for half an hour, then uncover and stir 
frequently, until it is a little cooler than milk-warm ; 
then add half a pint of genuine good yeast, and stir it 
well ; after this, cover it, and set it, if in summer, in a 
moderately cool place ; and if in winter, in one mnder- 
atrly warm — after it begins to v/crk, be carei'td to nlir 
two or thiee times at intervals of half an hour. Then 
cover it, and set it by to work ; after liaving well ier- 
vnentedj it is fit for use. 



OR FAMILY DIRECTORY. 25 

STEER'S PATENT OPODELDOCK. 

Take tivo ounces of white slmvin-; soap, two oun- 
ces of gum camp!:or ; spirits of wine, two pounds, (one 
quart,) spermaccli eoough to make it of a cousisteucj to 
melt when rubbed on the hand. Cut the soap fine, and 
pulverise the cainphor; then put boi!" into a jug, leav- 
iv.^ the mouth open ; add immediately, your spirits of 
wine ; set it on a slow fire till they are all melted to- 
jreiher, then put in spermaceti enough to harden it, and 
add a few drops, or perhaps a tea-spoonful of the oil 
of rosemary. 



ANOTHER MODE FOR THE ABOVE. 

Take five pints of strorig spirit, or in that propor- 
tion, (more or less ; ) one poar.d of ¥/indsor soap ; five 
ounces of gum camphor. — Mix these well together, by 
grinding small portions at a time, in a large mortar; a 
marble or wedcwood one if po?«ible. Then mix separ- 
aloJf^, half a pint of epirits of Hartshorn, two drachms 
of the oil of rosemaiy, half an ounce of the oil of lav- 
endar, half a pint of spirits of wine, and two drachms 
of oH of origanum ; add the tAvo mixtures together, and 
bottle wiiilc warm. 



A THIRD MODE. 

Take of white soap, a pound and a quarter; iwd 
ounces of oil of rosemary ; cue ounce of oil of pepper- 
mint ; three ouuces of camphor ; one gallon of rectified 
spirits of wine, and a pint ol tlie spirits of Hartshorn". — 
ISVix all togetlier in a gentle heat and bottle wliile warm. 



DAMASK LIP SALVE. 

Tatce of olive oil, eighteen ounces ; one pound of 
tvhite Avax ; an ounce and a half of spermaceti ; half 
a drachm of oil of rhodium. Mix all together over a 
slow fire, and tinge it with a small quantity of alkanet, 
BO as to give it au agreeable rose colour. 



BRITISH OIL. 

Take four ounces of Barbadoes tar ; half a pound 
bf spirits of turpentine ; olive oil, one gallon. Mix 
Iheni, and shake frequently, till they ate iDcorporated. 



SECOND MODE FOR BRITISH OIL. 

Take tr^'o pounds of Barbadoes tar ; five pounds 
of spirits of turpentine, and oil of amber, two scruples. 
Mix them, and -fihea all are incorporated, they are fit 
for use. 



THIRD METHOD FOR THE ABOVE. 

Take four pounds of Balsam of sulphur ; six 
pounds of Barbadoes tar ; one poutid of oil of amber, 
and eigiit quarts of spirits of tiurpentbe. Mix thera 
as abore. 



OINTMENT FOR THE ITCH— AND ERUP- 
TIONS ON THE SKIN. 

Take of powdered white hellebore, one oKnce ; of 
hog's lard, four ounces ; of essence of .Jemons, half a 
scruple. Mix thera into an ointmieat. 



OR FAUILT DiascToaT. 3t 

COMMON SEALING WAX. 

Take one pound of bees-wax ; one ounce of fine 
turpentine ; one ounce of sweet oil, and one ounce of 
rosin, finely powdered. When they are all melted, and 
the flross skimmed off, put in an ounce and a half of 
Vermillion or red led, finely powdered ; stir them con- 
stantly, until they are well incorporated ; and when 
^ioeling, form into sticks of such a size as you please. 



BLACK SEALING WAX. 

Take six ounces of common rosin ; four ounces of 
bees-wax, and as nmch lamp or ivory black, as will 
give the whole a uniform black colour. 



COMMON INK POWDER. 

Pulverise six ounces of gall nuts, the same quantlt/ 
of gum arable, and nine ounces of green vitriol, (cop- 
peras ; ) the above should be mixed iu three quarts of 
raiu water, and half a pint of vinegar. 



ANOTHER INK POWDER. 

Take half an ounce of pulverised gall nuts ; half 
an ounce of flowers of sulphor ; two drachms of gum 
arable ; common sugar, three drachms. Mix in a piat 
of rain water, tuid a gill of vinegar. 

D 



38 DOMESTIC MANUAL, 

INDIAN, OR CHINESE INK. 

Take tAvo ounces of iclithyocolla, or fish glue— » 
such as is usually sold by Druggists ; make this into a 
size or varuish. by dissolving it Ln double its weight of 
•water, placed in a pan over the fue ; then take an ounce 
of Spanish liquorice, commonly called liquorice b^ll, 
also, dissolved in twice its weight of watei-, and grind it 
up, in a mortar, with one ounce of gcHuinc ivory black ; 
add these two mixtures together while hot, and stir them 
well together, so tliat they may be th.orougldy incorpora- 
ted. Then place the vessel that contains your ingre- 
dients, in a larger vessel, and pour around it so much 
water as will not be in danger of running over the one 
that contains your ingredients. Fill up your outside ves- 
sel as the water boils av/ay, until you perceive that the 
liquor in the vessel that contains your mixture becomes 
thick ; (try it by taking out a little and exposing it to 
the air ; ) then pour it into leaden moulds greased, or 
naalie it up as you please. 



CREME DE NOYAU. 

Bruise one pound of apricot, or peach kernels, 
coarsely ; then bruise another pound of cherry stones ; 
the stones and kernels of the last, must be all used. — 
Put both into a vessel that will contain five or six gal- 
lons ; add three and a half, or four gallons of best bran- 
dy, two gallons of water, and five pounds of sugar. — 
For each quart of liquor, put in two grains of pepper, 
and eight drachms of cinnamon, both of the last ingre- 
dients being bruised ; let all stand for three days, aad 
strain through a flannel bag and bottle for use. 



ANISEED CORDIAL. 

Put half a pint of essential spirit of aniseed, into 
two quarts of brandy, with one quart of boiled water ; 
add a pint of clarified sugar, strain through flannel, 
bottle it, aad iu a few days, it will be fit for use. 



OR PAMILV DIRECTORY. 39 

FULMINATING POWDER. 

Take one drachm of sulphur ; t\ro drachms of 
salt of tartar, and three dracl)ms of salt petre ; o;rind 
them together, and dry them slightly in llie sun. — This 
powder, though of no use in medicine or otherwise, fia*- 
nishes us with an amusing chemical experiment — iialf 
a tea-spoouful of it, when laid on a shovel, an 1 the 
shovel placed on hot coals, wil!, when it begius to 
melt, explode with a noise like that of a pistol, when 
discharged. 



ANODYNE LINIMENT. 

Take one ounce of white, Spanish, or shaving 
soap ; two drachms of Turkey opiuwi, and a pint aud a 
half of spirits of wine ; let them stand near the fire 
for three days ; then strain the fiquor tluough flannel, 
and add to it three drachms of camphor. This lini- 
ment is of great service in allaying pain in violent 
rheumatic complaints, wlicn not accompanied by in- 
flammation ; a linen ciotli of (hrce or four foMs, should 
be moistened in it, laid on the part affected, aud re- 
rewcd every third or fourth hour, until tlie paiu 
abates. 



EASY METHOD OF PREPARING PHOS- 
PnORIC PHIALS. 

Heat a small glass phial, by putt lag it into a skil- 
let-fuil of fine sand, and setting it over the fae : Then 
put into the phial, two or three pieces of phosphorus, 
{i-'-ij half the size of a pea ; ) stir them about with a 
piece of red hot iron wire, till tiie phos' hoius is all 



40 BOMESTie MANUAL, 

spread over, and adheres to the innct surface of the 
phial, wliere it will form a redish coaling — A?hen by 
repeatedly iDtrodiiciog the heated wire, (his is com- 
pletely effected ; the bottle is to remain open a quarter 
of an hour, and then corked for use ; one e«d of a 
common brimstone match being put into a phial thaS 
prepared, oa louching the phosphorus, and being sud- 
denly drawn ouf, vill with eeitainty be lighted. 



SPIRIT OF SOAP FOR SHAVING. 

Pound at) ounce of fine Castile soap, ivilh about a 
quarter of at) ounce of salt of tartar in a marble mor- 
tar ; to which add gradaaUy, half a pint of larendar 
water. Incorporate the whole well together, filter it, 
and keep the whole in phials, eloccly stopped. Wheu 
wanted for use, let a few drops fall into a spoonful of 
water, and rub the mixture into a lather. — This will 
be found i'ar superior to any co)nmou soap. 



GENUINE FRENCH NOYAU. 

Take nine pints of best colourless brandy ; add 
to it a pint of oraui^e-flower water, with six ounces of 
fine sugar, dissolverl in another pint of brandy — infuse 
in this liquor for six weeks, whatever quantity of 
peach or apricot kernels may be judged to give it the 
best flavor The sugar must be bi-oken into small 
pieces, and dipped into Avater the moment before it is 
put into the infusion. Care bei.'ig taken, and the di- 
reclions exactly followed, the whole, after standing tha 
proper time, is to he filtprf^.i through a cotton or flannel 
b ig, when the process is completed for producing this 
deliclon? liquor. 



©R FAMILY DIEECTOR\. 41 

FUSIBLE ALLOY— THAT MELTS AT 21 2^ 

Take eight parts of bismuth ; five parts of lead, 
and three parts of block tin. — Melt them together. 



A VARNISH FOR COLOURED PRINTS OR 
DRAWINGS, TO GIYE THEM THE AP- 
PEARANCE OF OIL PAINTINGS. 

Take Canada balsam, or balsam of fir, one ounce, 
and two ounces of spirits of turpentine ; mix them 
well together : Before applying this composition, ihe 
print or drawing should he well sized with a solution of 
icthiocoHa, or fish glue, and sulSered to remriin until 
perfectly dry ; the varnish should thee be laid on care- 
fully with a soft brush. 



TO PRESERVE FENCES FROM T}IE 
WEATHER. 

Let any quantity of tar be jground up witii as 
much Spauisli brown, as you like ; have yoar boards 
smooth, and lay the mixture oa wiih a bru?u. 



TO EXTRACT AN ESSENTIAL SPIRIT 
FROM ANY FLOWER. 

Take any flowers you please ; put them into a 
clean glazed eartheu pot, to the depth of an inch ov 
iuore ; sprinkle over them a quantity of fine sea salt ; 
then another layer of flowers, and salt agaiu, until 
your pot is full. Carry the pot to the cellar, and let 

D2 



^2 DOMESTIC MANUAL,' 

it stand for a montli lightly covered — then strain 
t{)iou2;!i a piece of crape. Bottle it, arid expose the 
bottles to iUe. sun, and dew of the evcQiuj^, or fo iir 
or five weekS; to purify. Then strain again, and bot- 
tle for use. 



J?xDELTBLE INK— FOR MARKING LIiVEJT. 

This may h". mide by saturating any quantity of 
dilute nitrous acid, witii silver ; to wliich solution add 
au equal (juautity of thick fi;um water, with a little 
J.inip-blick i.-'oorporated. Let it dry slowly, after be- 
ii'g laid on with a pen. 



PERMANENT RED INK— FOR MARKING 

LINEN. 

Take iiaif an ounce of vei million, and a drachm 
of copperas ; let lliera be ground togettier in a mortar, 
V. ith a suflicient quantity of linseed oil, to j^ive a prop- 
er degree of lirjuidity. — This ink, it is said, will resist 
(lie effects of ail acids, as well as all kinrls of alkaline 
fu'.t.s. It niay be made of other articles instead of ver- 
iiijtlion, if a dlircreat colour is required, by sybstitu- 
tlug piopei colouriug ingredients. It may be used with 
types, a hair pchciJ, or even a pen — bat in the latter 
ca;e, it will be ii8Ce>^raiy to thin it still more than can 
be done witli oil, by the addition of a litlle spirits of 
tuipentine, so as to make it th?,'. 



WALNUT CATSUP. 
Take fifty green walnuts, beat them in a marble 
mortar, and steep for twenty-four hours in a gallon of 
good vinegar ; then add cloves and alspice, of each, 
half an ounce ; three or four onions, or shallots, and a 
little salt. Boil the whole, uiitil one third l)as boiled 
away, then strain them by a stronx pressure; filter lheir> 
and bottle the IJquor for use. 



Oi. FAMILY DIItECTORT. 43 

A SOAP, TO TAKE OUT ALL KINDS OF 
SPOTS. 

Take one pound of Venetian, or wliite soap ; six 
yolks of e^^s, and half a table-spoouful of common salt, 
ground very fine in a mortar. Incorporate these ingre- 
dients -with a sufficient quantity of the juice of the 
leaves of white beet ; make tlie whole into small cakes, 
and dry them in the shade. To use them, wet the spot- 
ted part of the cloth Avith clean water, and rub the cloth 
on both sides, with tlie above soap thoroughly. Then 
wash the cloth in clear water, and if the spot has cot 
disappeared, repeat the same operation, 



COLOGNE WATER. 

If you wisli a large quantity, take twenty-six pints 
of spirits of wine ; seven pints of the spirits of rosema- 
ry ; four pints of common honey-water ; six ounces of 
the oil of Benjamin ; three dradinis of the essence of 
oranse flowers ; one ounce of the essence of cedar ; 
one ounce of the essence of lemons. Mix thcar., acd 
add if you please, a little oil of rosemary. 



COMPOUND SPIRITS OF LAVENDAR« 

Take one ounce of the oil of lavsndar ; half an 
ounce of t'ac oil of rosemary ; one jcallon of spirits ol 
wine, and two gallons and a half of strong brandy. — 
Mix these, anil add tijree ounces of cinnamon ; three 
oimccs of nutmegs, and two ounces of red sander's wood, 
cut into fine shavings — then add two oaaces of cloves j 
let it stand for a 'week, llieo strain for use. 



41 BOiMBSTIC MANUAL, 

BALSAM OP SULPHUR. 

Take or.e pound, of flewers of sulphur, and oil of 
olibanum, four pounds ; boil these in a pot lightly cov- 
ered, until the oil and sulplnir are completely Wended 
isto the consi&teuce of a balsam. 



COMPOSITION FOR RENDERING BOOTS 

AND SHOES WATER PROOF, 

AND DURABLE. 

Take one pint of boiled linseed oil ; two ounces of 
commoQ bees- wax ; two ounces of spirits of turpentine, 
and half an ounce of Burgundy pit«h, — Let thera be 
carefully melted togetl>cr o\-er a sIoav fire. With this 
mixture, new shoes, and boots are to be rubbed either in 
the sun, or at a little distance from the fire, with a sponge 
or brush : This operation should be repeated without 
wearing them as often as they become diy, until they 
are fully saturate<l ; whicli -rill require four or five 
titiR's brushing — by this, the.leatiier becomes impervious 
to water. The boot or shoe, thus prepared, lasts much 
longer tlian common leather ; it acquires such a pliabili- 
ty and softness, that it will never slrrivel uor grow hard, 
and in that state, is the Kiost effectual preventative against 
colds, &c, Jt is nocessaiy to remark, that shoes or 
boots, thus prepared, ought not to be worn, until they be- 
come perfectly diy and elastic ; as in the contrary case, 
the leather will become too soft, and wear out much 
sooner than it olherv/ise would. 



SAPPHIRE WATER. 
Take -eight ounces of fresh made iime water, and 
lv,'o scruples of sal ammoniac, or salt of Hartshorn. — 
Mix them, and add four grains of fine verdigrise ; set 
thera by tlie fire for tweuty-foui' boiirs, aud pour oflf the 
clear liquor, 



Oa FAMILY DIRECTeHY. 45 

ARTIFICIAL MU6K. 

Take three drachms and a half, of concontrated, 
QUtric acid, and drop it gradually and veiy slowly, on 
one drachm of rectified oil of amber, which last, is pre- 
viously to be put into a T?ine glass. Be careful not td 
put in the acid jtoo fast ; as in that case, there would be 
great danger. When this mixture is slightly agitated, it 
j^rows hot, and emits very oflensive furaes ; against the 
inhalation of which, the operator should be on his guard. 
After having stood twenty-four hours, the compound ac« 
quires a resinous appearance. At the bottoui of it, \vt 
find a stringy acid fluid ; and on the top, a yellow resin, 
resembling musk, in its fragrancy. This resinous mat- 
ter must be repeatedly washed ; first in cold, then ia 
v;arm water, until the acid taste is completely removed. 
By this process, we obtain a substance, which is equal la 
ilavor, as well as in its medical properties to the genuine 
natural musk ; it is perfectly soluble in spirits of wine ; 
like other resins, it can be precipitated by water, and 
always retains the scent acquired by this simple chem- 
ical process. 

To convert this substance intd what is called the 
artificial tincture of musk, two drachms of resinous ex- 
tract, must be dissolved in eight ounces of spirits of 
wine. 

Emulsion of artificial musk, is made, by grinding 
in a mortar, ten or twelve grains of the resinous extract, 
with a fevf sweet almonds, v. hose outward dark coat, has 
been taken off; dilute this paste, with five orsixr wine-, 
[glasses of simple water ; a common dose for children, of 
one or two years of age, is two tea-spoonfuls every three 
hours, and in proportion to older children. 

CARMINE. 

Take ten qimrts of rain Avater that has been boiled, 
and become perfectly cool ; put it into a clean, glazed 
earthen vessel, which has a proper cover — let it simmer 
a little, but not boil j theu add one ounce of cochiaeal, 
finely powdered. 



4S * DOMESTIC MANUAL, 

TO PROCURE FRESH FLOWERS IN 
WINTER. 

Take ia the spring or summer, a number of the 
finest buds of the flowers you wish to have. — They 
fhoukl be gathered, when just ready to open. Cut 
tlicse oft" with a pair of scissors, leaving to each bud, a 
portion of tlie stem, about three inches in length — the 
end Avhere cut off, is immediately to be covered with 
eealing wax, or some similar substance, to prevent the 
loss of the juices of the plant. As soon as the buds are 
somewhat shrunk and wrinkled, each one must be folded 
up separately in a piece of clean dry paper, and depos- 
ited in a dry box, or drawer, where they will be kept 
without decaying. In the winter or wlienevei you wish 
tlie flowers to blow, the wax is to be cut off the buds, 
and these should, in the evening, be immersed in water, 
in which a little salt-petre, cr common salt, has been dis- 
solved. If exposed to the rays of the sua, on the suc- 
ceeding day, they Aviil expaad witli all their origiual 
fragrance aad beauty. 



COURT PLASTER. 

Dissolve twelve ounces of gum benzoin, in twelve 
ounces of spirits of Avine, and strain the solution. In 
another vessel, dissolve one pound of isinglass or fish 
glire, in two pints of rain water, and strain it; mix tiie 
two solutions in a doep glazed earthen jar, and let it 
stand until the grosser parts subside. When the clear 
licjuor is cold, it %vill form a jelly ; so that in spreading, 
it must be bro't to tlie lire to melt. This is sutficieut to 
spread ten yards of silk, of half a yard in width. — 
The silk shoiild be stretched on a frame, and t!ie solu- 
tion applied with a sponge or Itrush, ten or twelve 
times, allowing it to ccol each ti-jie. 



OR FAMILY DIRECTORY. 4? 

BATE3IAN'S DROPS. 

Take of giim opium, four ounces ; terra japonica, 
four ounces ; gum camphor) four ounces ; oil of aniseed, 
half an ounce ; salt of steel, a quarter of a pouud, aad 
commou spirits, sixteen quarts. 



SHOE BLACKING. 

Take of irory black, two ounces ; one ounce of 
sum arabic, dissolved iu warm water ; two ounces of 
lump su^ar, and the whites of two eggs — mix iu a piut 
and a half of stron* beer. 



FRIAR'S BALSAM. 

Take three ounces of benzoin ; two ounces of 
strained stovax ; one ounce of balsam of tohi ; half an 
ounce of socotorine aloes, and one quart of rectified 
spirits of M'ine. — Mix them and let them stand by Hie 
fire for three days, and then strain for use. 



DAFFY'S ELIXIR. 

Take a pound and a quarter of pulverized jalap ; 
half a pound of senna leaves ; five ounces of juniper 
berries ; five ounces of the scrapings of guiacura wood ; 
five ounces of tlie seeds of sweet fennel, and ten quarts 
of strong brandy. Mix, and after standuig a few days, 
strain for use. 

SECOND METHOD FOR THE ABOVE. 

Take six quarts of spirits of wine ; a quarter of a 
pound of liquorice root ; two ounces of aniseed ; a 
quarter of a pound of the root of elicampane : one 
pound of pulverised jalap, and one pound of white su- 
gar. Mix them, and let them stand for a week and 
strain. 



48 DOMESTIC MAKUAL, 

TURLINGTON'S BALSAM. 

Take six ounces of pei-uvian balsam ; half an 
ounce of gum storax ; half a drachm of gum benzoin ; 
two ounces of socotoriue aloes ; two ounces of angelica 
seed ; two ounces of gum alibanum ; half a drachm of 
gum guiacum ; six ounces of gum myrrh, and one gal- 
lon of rectified spirits of wine. Mix them, and let 
thera stand a week ; then strain by pressure, tlirough a 
coarse cloth for using. 



TEETH POWDER. 

Tlie substances which are commonly used for clean- 
eing the teeth, are highly injurious ; being composed of 
some gritty substance, which by mere friction, wears 
iiMay the enamel, or ou'ward coveruig of the teeth, and 
Ihougli it may produce a temporary whiteness, infallibly 
hastens their entire decay. — If the teeth are very foul, 
let them be rubbed for a few days, with a piece of soft 
linen, dipt in a little salt and water. This -will effect- 
ually remove all filth and dark appearances from them, 
but should not be too long contuiued. After the teeth 
are perfectly cleansed, use the foUomng powder : — 
Take of Peruvian, or Jesuit's bark, one ounce ; then 
take an equal quantity of good dry cliarcoal ; grind 
them together in a mortar, to a fine poirder ; keep this 
powder in a bottle, Avell corked ; use tiiis powder daily, 
and it will keep the teeth clean, and will remove any 
scorbutic sponginess of the gums, and correct the most 
offensive breath ; to prove the fact, let a piece of putrid 
meat, be thoroughly covered with charcoal powder, and 
it will, with certainty, lose its offensive smell. In clean- 
ing the teeth, a brush, unless very soft, is always injur- 
ious, as it has a tendency to separate the thin part of the 
gum from the tooth — thereby exposing the bony part or 
root, to the air, which immediately causes more or less 
decay — the best instrument for rubbing the teeth, is a 
small piece of sponge, or fine linen, fasteoed to the end 
of a small stick. 



OR FAMILY DinECTORY. 49 

GOLD LACQUER. 

Take of Spanish arnatto, two ounces; two oun- 
ces of shell lac ; one ounce of gum mastic ; one pint of 
rectified spirits of wine. — Mix them, and let them stand 
until all are dissolved. 



SILVER LACQUER. 

Take of creme of tartar, two ounces ; of calamine 
stone prepared, two ounces ; ^um sanders one ounce. — 
D:i:Solve in half a pint of spirits of wine. 



E AU DE LUGE, 

Tate of spirits of wine, one ounce ; four ounces of 
spirits of Hartshorn ; twenty drops of oil of amber, 
and ten grains of castile soap. Mix them, and let thsm 
stand a week. 



FRIAR'S DROPS. 

Take of gum guiacum, half a pound ; two ounces 
of salt of tartar; one ounce of the oil of sassafras; 
four ounces of balsam copayva ; two ounces of Peru- 
vian balsam ; best cliian turpentine, tv.'o ounces ; two 
drachms of cochineal, and rectliieJ spirits of Avine, two 
quarts. 



SillTH'S BEST BLACK INK. 

Take of copperas, half a pound ; gimi arabic, half 
a pound ; powdered galls, one and a half pounds ; alum, 
two ounces ; raia ^vater, six quarts ; vinegar, half a pint. 



^0 Domestic manual, 

ESSENCE OF AMBERGRISE3. 

Take of ambergrise, two drachms ; twelve grain* 
©f musk ; two grains of civet, and four ounces of recti- 
fied spirits of wine.— Mix, and digest them. 



WARE'S TINCTURE OF OPIUM FOR IN- 
FLAMMATION OF THE EYES. 

Take of strained opium, two ounces ; two draclims 
of cinnanaon ; one draclim of cloves, and mix them m 
a pint of white wine. Macerate thcni for a week, with- 
out Iieat; and then filter throjigh paper. 



BEAUME DE VIE. 
Take of the bruised root of riiuljavb, one drachm ; 
t)U8 drachm of socotorisie aioes ; saffron, one dra-.'iim ; 
bal'jam of toiu, one t'rachm ; lialf' a drachm of salt cf 
tartar ; oce quart of pure vratcr. Boil, so as to strain 
otl' eight ounces, and -.vJica cccl, add tiro cuaces of sph- 
-Is of wine. 

ESSENCE OF PEPPERMINT. 
Take four ornccs of oil of peppermint, and mix 
v;itli one quart of spiilis of wine — to this mixtiue, add 
of wliite sugar, hali" an ounce, pi'eviouply broken into 
small pieces, and dip>;)ed in Abater. — N. B. — For the 
spirits of wine, substitute strong brandj-. 



CEMENT FOR BROKEN CHINA. 

Take of isiiiglass, or fish glue, gum mastich, and 
\( nctiaii, or common turpentine, of each, equal parts ; 
diesq've tlie isinglass in a little boiling water ; pulverise 
the ji,iims, and beat them v/ell together in a marble mor- 
tar — if the turpentine is not sufficient to form a proper 
coc5ist«iu e, add a little more. 



Oa PAailLY CIRECTORV. 51 

DR. rJORGAN'S CfJRE FOR THE BOTTS, 
IN HORSES. 

Take a table-spoonful, of mislaclccd lime, and l:t 
it be given wit!) the ^vater and toed of the hovso, half in 
the morning, and half at night ; conliiiue lliis rci;ularly 
for fire or sbc days, and it -vvill cornpielcly evjiclffee 
botts. 



ELIXIR PR0FRIETAT13. 

Take of powdered gum myrrh, two ounces ; one 
and a half ounces of socotorine aloes ; one ounce of 
English saffron, and one quart of strong brandy. Put 
the myrrh into the spirit, and let it stand by the fire 
three or four days, loosely corked. — Then add tiic satl" 
ron and the aloes. Let ii stand two days, llieu strain it 
for use. 



GODFREY 5 CORDIAL. 

Take one quart of molasses ; twenty -five drops of 
the oil of juniper ; twenty drops of tlie oil of sassafras ; 
one ounce of elixir paregoric ; one ounce of laudanum ; 
brandy, one pint, and clear ^vater one quart. Mix them, 
and they are ready for immediate use. — This medicine 
differs veiy little from paregoric, in its rirtues — it is 
given to children in doses of a tea-spoonful at a time. 



ESSENCE OF LEMONS. 

Take of t])o. oil of Icimon peal, four ouacea j mix 
this oil wiili a quart of rectified spirits of wine ; shake 
the mixture well, and let it sta^d a day or two, whea it 
will be fit for use. 



52 EOMEST^C MANUAL, 

ESSENCE OF LAVENDAR. 
Take four ounces of the oil of lavendar, and one 
quart of rectified spirits of ivine — mis them, and let the 
Biisture stand twenty-fcur hours, 

ESSENCE OF CINNAMON. 

Take two ounces of the oil of cinnamon, and mix 
it with a quart of spirits of wine. 



BEST AROMATIC BITTERS. 

Take half aa ounce of gentian roet, cut into small 
pieces ; coriander seeds, ?nd orange peal, of each half 
an ounce ; cianamcn, Virginia snake root and ginger, of 
each one drachm ; grains of Paradise and red sauder'a 
■wood, of eacli one drachm ; spirits, either rum or bran- 
dy, three pints. 



BITTERS No. 2. 

Take of gentian rcot sliced, two ounces ; orange 
peal, one ounce ; ginger and cinnamon, of each half an 
ounce ; pepper, one drachm ; red sander's wood, three 
drachms. Mix them in three pints of spirits. 



STOUGHTON'S BITTERS. 

Take of gentian root sliced, two ounces ; dried or- 
ange peal, one ounce ; Virginia snake root, half an 
ounce ; cinnamon, two drachms ; spirits, one quart. — 
Mix, and let them stand for four or five days, and then 
strain for use. 



f)R PAMILY BIP.ECTOKV, 

EAU DIVINE. 



Take of rectified spirits of wine, four pounds : 
oil of lemon?, and oil of Benjamin, each two drachm?, 
and half a pint of orange flower Avater. — Distil, and adil 
ri^ht pints of pure water, and four pounds of loaf sugar. 



MILK OF ROSES. 

Take two ounces of loaf sugar ; half an ounce of 
oil of almonds, and a pint of rose water. Mix tiieai 
well togetiier. 



HILL'S BALSAM OF HONEY. 

Take of balsam of tolu one ounce and a hali' j 
spirits of wine, one pint ; traumatic balsam, one quart, 
t^nd half an ounce of Diagon's blood. Mix them to^ 
Setiier. 



SECOND METHOD FOR THE ABOVE. 

Take one quart of traumatic balsam, and dissolve 
m it half an ounce of Dragon's blood. 



TURKISH GLUE— OR ARMENIAN 
CEMENT. 

This glue, which will thotou/ihly unite pieces ol 
glass, is thus made. — Dissolve five or six pieces of gum 
mastich, each the size of a pea, in as mucli spirits ol 
wine, as will suffice to render it liquid ; in another ves- 
sel, dissolve as much isinglass, (Ash glue,) previously 
moistene<l. and a little swelled <vith water, (tliough none 
of the water must be used) in French braudy or good 

E2 



34 DOMESTIC MAKUALj 

nini, as ^rill make a two ounce phial of very lliick glue, 
adding two pieces of gum galbanum, or ammoniacuni, 
which must be rubbed or ground with tlie glue till they 
are dissolved. Then mix the whole with a gentle heat; 
keep the glue in a phial, well stopped, and when it is to 
be used, set the phial, after taking out the cork, in hot 
or boiling water. — It sliould be like strong carpenter's 
glue in consistence : The article to be cemented, must 
be gently warmed, on the application of the glue. 



POMATUM. 

Take ibi'.r ounces of mutton tallow ; one ounce oi 
white wax, and two drachms of oil of laveucar or oil 
of lemons. Iilelt all to-icifrr over a gentle fire, and 
«ast into moulds, or make il :ip in any form you please. 



TO STAIN IVORY, ELACK. 

Take of lythargc and quick lime, each an equal 
quantity ; put them into a pan over a hot fire, and pour 
on so much rain water, as will not boil over ; wlicu the 
liquor boils, put in your ivory, and stir it well with a 
clean stick ; ^/hen you see it take the colour, talie your 
pan from the lire, and stir your ivory cojistantly, until 
tiio liquor is cold. 



TO WIIiTExNI IVORY. 

Put a handful of bran and the same quantity of 
quicklime, into a clean glazed earthen pot. with a cover, 
fill it half full of water, in which put your ivory or 
bone, and boil till all the greasy particles are destroyed. 



OR FAMILY DIRECTOUY. 56 

STAINING IVORY, BONE, &c. RED. 

Take one gallon of lime water, made by pouring 
on a qjiantity of quicklime, or burnt oyster shells ; so 
much water, as when poured oflf, the clear liquor will be 
one gallon ; add to this, half a pound of Brazil wood, 
<ut line ; boil these togetiier for an hour, and let them 
stand tHcniy-fcur hours. Tlicn put in your ivory, 
bone, or horn, pr^^prired first by boilin/i in alum water, 
and continue boiiin<^ till fuHiciently coloured. If in- 
tended for crimson, it nvdy be rendered more red by dip- 
ping it again in alum water. 



ANOTHER RED, FOR WOOD, BONE, &c. 

Take of cochineal, and red argil of tartar, c^ach 
one ounce, finely powdered. Boil them gently in three 
pints of soft water for some lime, and add two ounces of 
s^olution of tin ; then put in your articles aud boil till 
tliey are of as deep a coloiir as you wish — if you wish 
them only s'ij^htly stained, ail that is necessaiy is to brush 
tiiem slightly over while hot, until they are stained to 
your liking. 

SOLUTION OF TIN, as mentioned above, is 
made ia this manner. — Take six ounces of oil of vit- 
liol, nine ounces of muriatic acid, and put them into a 
glass vessel that will contain double the qua;;tity ; in 
this, dissolve gradually four ounces of block tin ; melt 
the tiii and have at hand a basin of Arafer ; agitate it by 
giving it a sudden stir, and immediately pour into it the 
melted tin ; it avIU thus be divided into small p;jrticles, 
and Avill of course, be more easily and quickly dis- 
solved. — You must not put more than half an ounce of 
tin, into the acid at a time ; and the solution may be 
promoted by a very gentle heat. As soon as one por- 
tion of tin is melted, add another, and so on progressive- 
ly, until the whole is dissolved. 



56 Do:irESTTC manual, 

A FINE PERFUME. 

Take two quarts of distilled rose -water, and put 
them into a large jug, nearly filled with rose leaves ; — 
stop the jug close with a cork, wax it, and cover it with 
parchment or a piece of bladder ; expose it for a 
mouth, or even six weeks to the sun ; afterwards pour 
off the liquor into another vessel, in which for every 
quart of liquor, add tv.o grains of fine musk, and cork 
it well. In a week, it is fit for use. 



SUPERIOR RED INK. 

On fotir grains of best carmine, pour two oatices 
of caustic ammonia, adding twenty grains of the whitest 
■r-.nd clearest gum arabic ; let these remain until the gimx 
is entirely dissolved. This ink, though more expensive 
than tiie common one, is said to continue perfect ans! 
bright in its coioar, for forty or fifty years. 



BLUE INK. 

Make a solution, by mixing one cirsce of finely 
powdered verdigrise, and half an ounce of cream of 
tartar, in three gills of water : This will make a fine 
blue writing ink, and will give to a piece of iron immer- 
sed in it for twenty-four hours, a beautiful green colour. 



GREEN INK. 

Put an ounce of finely powdered verdigrise, into 
a quart of vinegar, and after it has stood two or three 
days, strain off the liquid — or instead of this, use the 
chiystals of verdigrise dissolved in water. Then dis- 
solve in a pint of cither of the solutions, five drachma 
of «fum arable, and two drachms of wliite sugar. 



Oa FAMILY DinECTORY, 57 

RATAFIA. 

Take two q-aarts of best French brandy; one 
quart of orange flower water ; frontiaac water, two 
quarts, and six peach kernels bruised ; mis them to- 
gether. 

MIXTURE TO TAKE OUT SPOTS OR 

STAINS, OF MILDEW, INK, RED 

WINE, IRON MOULD, &c. 

Mix an ounce of sal ammoniac, and aa ounce of 
salt of tartar, in a quart bottle, and keep it for use. — 
Soak, and ^Rash out in this mixture, the linen &c. tlius 
stained, and after the colour is discharged, get them up 
in the usual manner, and there will remain no visible ef- 
fect of the injury. 

TO PURIFY WATER. 

On icng scs-voyagcs, or st a diutancft from welis 
and rivers, to render putrid water sweet, you have only 
to put into it, for every gallon of water, ten grains of 
calcined alum, and triple that proportion of powdered 
charcoal. — Both ingredients, unless immediately used, 
ought to be kept in glass stopped bottles. 



OINTMENT FOR THE SCAB, &c. IN 
SHEEP— BY MR. STEPHENSON. 

Rub together in a mortar, one pound of quicksil- 
ver, and half a pound of Venice turpentine, till the 
globules of the quicksilver disappear ; then add half a. 
pint of oil of turpentine, and four pounds of hog's lard, 
mixing the whole into an ointment. The process of ap- 
plying it, is as follows : — Begin at the head of the sheep, 
and divide the wool with the fingers from between the 
ears, along the back, to the end of the tail, in a furrow, 



5S, DOMESTIC MANUA1-, 

luitil you can touch fhe skia. In Cue nicaadmc, while 
this furrow is making, a finger slightl} dipped in the 
ointment, is to be draivn alon;;^ iha skin, until it bears a 
bkie siaia on the skin an<i ihe adjoinin;; wool. From 
this furrow, similar ones must be tlraMn down tlie shoul- 
ders aad thigbs, to the k-^s, as far as they are wooly ; 
and if the aoifiiai be much infected, two more should be 
drawn along each side, parallel to tlial on the back, and 
one down each side, between the fore and hind legs. — 
Immediately after being thus anointed, it is customary to 
turn the sheep among the other stock, witliout fear of the 
infection being communicated ; and Are are assured by 
Sir Joseph Banks, tiiat thrre is scarcely «n instance 
of a sheep's suIFering ai>y injury from the application. — 
In a few days, the blotches drj^ up, the itching ceases, 
and the animal is completely cured. We should, how- 
ever recommend, on using this ointment, that the animal 
be housed a few days from the weather, if it should 
prove stormy or damp, a caution requisite in all cases, 
where mercury is used. 

SHORT METHOD OF BLEACHING COT- 
TON, THREAD, &c. 

This mode of bleaching, which has lately been in- 
troduced at Strasburg, has hitherto been kept very s«- 
cret. — From the operation being performed in so short 
a time as two days, and not requiring extensive works, 
(any ©ut-house being sulficient) as well as from its being 
practicable at all seasons of the year, it Avill be found 
very beneficial, to those especially, who cannot afford the 
expense of a large estabUshment. Take two parts by 
measure of quicklime, and place it in the corner of any 
room, taking care that there is no Avooden floGr on the 
spot, or M'aii'scotfmg Avhere the lime is throAvn ; cover 
the lime gradually, Ayith ten times the quantity of sifted 
ashes, gradually sprinkled over it ; sprinkle with water, 
lightly, every covering of ashes that is laid on, and be 
careful to fill up with wet ashes, the crevices that are 
coofetautly produced by the heat, and motion of the mass. 



eft FAMILY DIREC'TOilY. 59 

WIk-D the lime is slacked, aiul the mass thoroughly cool-i 
fed, make from it a lie, with clean vain -R-ater ; observing 
by trial, -whether it be too caustic, or not. — Carefully 
untwist the skeins of cotton, tie thcni in parcels, and im- 
merse them cold, in this alkaline lie, in which let them 
remain for six hours ; turning tliem about occasionally. 
The lie wlicn exhausted, i3 generally thrown away as 
useless ; but it might, i)C'ihap3, be better employed, in 
slaking afresh quantity .of lime. After taking out the 
skeins, Avash iheni in a running stream. Hosier}', stock- 
ings, gloves, &c r'liould be slightly tacked together, to 
facilitate the n arv'pulatior. After m- ashing, boil the ar- 
ticles in a bath of the same kind of lie, in w!ii6h soap 
has been dissolved, in the proportion of six pounds, to 
eveiy sixty-six pounds of cotton thread ; the lie should 
be sufucient to cover tlieni : Let them boil for twelve 
hour?, taking care that the copper, in which they are 
boiled, be thoroughly cleansed after ench operation. — 
While it is boiling, the cotton should be almost constant- 
ly turned, loth to prevent that part which touches the 
bottom Irosn being burnt, and to expose eveiy part 
< qually to the action of the liquor. On being taken out, 
tl.ie ccitcn must again bfe washed as above mentioned. It 
is next to be boiled in water without lie, but the same 
proportion of soap, as before directed. The boiler be- 
ing well cleaned, a sufficient quantity of rain water is to 
be put into it, and the goods to be boiled and turned as 
before, and during the same time. 1'he cotton is then 
washed for the last time, and hung out in the air, or laid 
on the grass to diy. In cold weather, it may be dried 
in-doors : It is to be observed, that the quicker it is dri- 
ed, the more beautifully white it becomes. In the whole 
process, care must be taken not to entangle the thread. 



PORTABLE SOUP. 

This composition, which has of late become of 
such general use, in public hospitals — on board ships of 
war, and merchantmen — bound on long voyages, is in- 
deed valuable in such situations, from its durability — 



So' DOMESTIC J^ANUAL,- 

the small compass it requires, and presenting at aoy time 
required, a rich and nutritious disb. It is thus prepar- 
ed : — Take a shin of beef,, a knuckle of veal, and a 
ham-bone, ivith a little of the lean remaining on it. — 
Break all the bones, and put. the whole into a vessel, 
proper for boiling, with* barely .sufiic lent water to cover 
tlie meat. Then put in Cayenne pepper, but no salt — 
a little mace, and a couple of onions, Avith, or without 
any other ve*;e!ablcs or spice, according to your liking. 
Let it boil sloAvly for three hoGrs, or until the meat has 
boiled to pieces. Strain oifT the liquid, and leave it in 
a cooi ratuaticn until it becomes quite cold ; then taking 
away the cake of fat on the top for otJier uses, pour the 
soup into a saucepan, and set it over a smart fire, where 
it must be kept bclliag and constantly stirred for six 
Jtours. After this, pour it off, and let it stand in a cold 
situation till the next day ; then put it into a large bovvl 
or deep pan, and put tlie pan containing it, into another 
of water, and set them on the fire to boil — stir the soup 
occasionally, until it becomes quite thick and glutinous. 
This being properly attended to, the soup will be made, 
and has only to receive tlie intended form of cakes, 
which may be done by pouring it into shallow tin ves- 
?els, or common saucers ; observing to make the cakes 
ihin. When these cakes are cold, tliey should be spread 
on clean flannel, and laid out to diy, till rendered hard 
by the sun, or other gentle heat. While drying, they 
must be frequently turned', and on putting them up, a 
piece of clean wiititig paper should be laid between 
them, and they should, if convenient, be packed in tight 
tin boxea. One small cake, when dissolved, by stirring 
in a pint of boiling water, with the addition of a little 
salt, will make a bowl of rich and palatable soup, in five 
minutes or less, and a good gravy for poultry, &c. 
may, by the same means, be speedily made. Portable 
soup, in well hardened cakes, will keep a great length 
of time, and in all climates — being in fact, a kind 
of glue. 



OR FAMILY DinECTORY. 01 

TO 'restore the writing on dam- 
aged PARCHMENT, DEEDS, &c. 

The following mixture, it is asserted, will make 
writing, that has been obliterated, faded or sunk, ekhev 
<m paper or jiarchment, immediately legible : — Bruise 
two or three nutgalls, infuse therofin half a, pint of while 
wne, and let the bottle stand for two days in the sun, or 
other equally warm situation ; then wash that pai-t of 
the paper or parchment, where you wish to have the 
\\'riting restored, with a sponge or soft brush, dij)ped irt 
the vin«us solution, and if it be sufficiently strong, the 
purpose Avill insmediately be answered. Should that 
not be the case, its power must be increased by an addi- 
tional quantity of galls, and perhaps in some instant es, 
sli'onger heat, and even stronger Aviue, may be necessary. 



VEGETATIVE LIQUID FOR PROCURING 
FLOWERS IN WINTER. 

Dissolve gradually, in a glazed, earthen, or glass 
veESfl, three ounces of salt-petre, one ounce of com- 
mon salt, and half an ounce of salt of tartar, ia a pic.t 
of clean, fiesl) rain water. When the solution is com- 
pleted, add half an ounce of loaf sugar, and filter the 
whole through a double Slannel bag, or blotting paper, 
and keep it bottled for use. Into each flower j;las3, 
filled previously with rain or river water, are to be put 
eight or ten dnps of this liquid. The glasses luust 
be kept constantly lull, and the water renewed every 
tenth or twelfth day at farthest ; to which must be 
added the above-mentioned quantity of the vegetative 
liQUor. To insure complete success however, the gfas- ■ 
ses ou^^ht to stand on a mantle, or chimney-piece,' whe^e 
a fire is'regularly kept in. jcold weather-. The fihrrs 
;of the roots, must of course,* always imbibe the fluid, 
and if^well nxanaged, a Cue iuccessiou of flowers, such 
■as.cir.^usf ?, tulips, hyacyntti?, (S;cf, may be thuG coatjp- 
uC'^^dtiJug the. severest seasons. 

•■* ' . • .:'■'¥ 



82 BOMESTtC MANUATii 

TO PRESER \^Ii. FRUIT TREES, FROM 

THE EFFECTS OF FROST— FROM 

HARRIS'S ENCYCLOPEDIA. 

As the blossoms of fruit trees are more particular- 
ly afifected by ilie erirJy irosts, we shall communicate 
the following simple and easy methods of securing 
them : — 

1. A rope is to be intPin'oven among the branch- 
es of the tree, and one end i-nmeised in a pniJ of wa- 
ter, stanf'ing at a little distance from t!)c trunk of the 
tree. This rope, it is said, will act as a conductor, aud 
convey the effects of the 'Vost from the tree, to the wa- 
ter ; and the Avatercontainod in the pail, thus situated^ 
will become frozen — when anothfr, standing by the 
side of it, will not be at all affected bj the frost. 

2. According to M. Mallet, the early hoar- 
frost may be rendered harmless in its effects, by pour- 
ing fresh spring water on the trees and vines, thus cov- 
ered, before the sun >ises. When mist or dew, attends 
a Irosty nij^ht, but has not preceded it, Dk. Dak win, 
supposes that a hoar frost mny be less injurious than a 
black frost, because the case of ice, on the bads of 
trees, or on young .irass being instantly produced, cov- 
ers them with a bad conductor of heat, and prevents 
tlicra from being exposed to so great a degree of cold, 
as is occasioned by the continuance of a black frost, 
without any mist. 

3. An aiionyraous foreign writer suggests the 
practice of depriving, towards the end of autumn, 
those fruit frees of their leaves, which are exposed to 
injury from winter frosts ; and adds, that some precau- 
tion is necessary in this optration, to save the buds, 
which are by nature destined to mifold in the succeed- 
ing sjiring, from any external injury. Yet such des- 
poilaiion ongiit not to he undertaken with all trees, at 
the same period of time, as those which possess a greater 



OR. FAMILY DIRECTORY. 63 

ahundiince of sap should be aliowerl to keep thfir 
letves to a later seasi;u than otlu-r?, havi.js; a less por- 
tiofi of vegetable juices. In ordfr to recover and 
preserve such trees as have tvideatly beeu injuie'i by 
severe winter Irosts, a gentle!>ian hr.s lately recoinme id- 
ed the following easy and expefli;ii>us rome ly : — For 
the success of this, hi? appeals to repf^atcd experience. 
When a tree has sufferpd from intense cold, he recora- 
iiieuds, to make haii^itudinal incisions in tlie bark, ex- 
tending the wliole length of the tnmk, on the nordi, 
Vitst, and east sides, but Kev?r in a southern direciiou. 
As the east winds are very dry and piercinK, very- 
few and siiperficiul slits are to be made in that direc- 
tion. This operation ought to be performed in the 
month of March, before the first S3p rises, and repeat- 
ed in June, while the second sap ascends ; but always 
so managed, as that the outermost bark, be only liivid- 
ed ; for two deep an incision, though harmless in the 
spring, might be attended with fatal consequences ju 
the heat of summer. In trees however, which are 
thoroughly frozen, it Avill be useful to make deeper 
gashes, in order to give vent to the stagnant fluids, and 
promote their circulation. These gashes should be di- 
rected against ths centre of the tree, and drawn in a 
straight line downwards ; for in t!te contrary case, the 
bark is apt to separate into chinks ; afford shelter for 
vermin, and eventually frustrate the attempt. By a 
strict attention to these rules, it Avill be found that 
apple trees in particular, when slit in every direction, 
(except the south side,) retain all their bark ; others, 
which hatl und?rgone but half of tlie operation, were 
but partially preserved — and such as had received 
only two cuts, retained only the adjoining portion of 
the bark, from which, however, new shoots were pro- 
duced. Tltis simple metltod, is farther attended with 
the additional benefit, that while cootribuiing to the 
growth of the tree thus afTected, it tends to prevent the 
decay of those, whicli have in the prccoding year, 
been injured by the depredations of vermin, and the 
Bubsequeut stagnation of llicir fluids. 



DOMESTIC MANUAL, 

TO REMOVE FRECKLES FROM THE 
FACE. 

The following directions, are taken from the Rev. 
Mr. Harris's minor Eacyclopedia : — 

Put into a phial, any desired quantity of lemon- 
juice, and mix with the juice, a small quantity of 
powdered borax, and a little refined sugar. Let it 
stand for eight days, and then apply it frequently to 
the freckled part, by means of a sponge, or soft rag. 



TO PRESERVE THE HAIR. 

The common cause of the hair's falling off, is, ia 
general, but little known. It has of late been discov- 
ered, tliat in most cases, a small worm at the root of 
the hair, occasions the cor-plaiut. To destroy such 
worms, the foiioMing mixture is recommended : — Take 
two ounces each, of rosemary, maidenhair, southein- 
Avowl, m^rilir-berrics anc! hazle bark, and buro them to 
ashes on a clean heartii, or ia an oven ; with these 
asius, make a strong He, with whic!;, wash the hair at 
the roots, every <lay, and keep it cut short for some 
time : — This has been allcdged to be an efTectual cure. 
The celt^hruted wash, for thickening tlie hair, common- 
ly called the Dutchess of Marlborough's lolion, is thus 
prepared : — Distil as coolly and slowly as possible, 
two pounds oi honey, a handfull of rosemary, and 
twelve handiulls of the curlinga or tendrils of grape- 
vines, infused in a gallon of new milk, from which 
about two quails of this water is obtained. 

It is said by some, that the sap of the com moa 
wild vine of this country, whicjj may be obtained in 
great quantities, by cutting the vine in the spring, at 
the lime of its ascension, will have the same effect. 



OR FAMILY DiRLcrenv. 66 

irs'STRUCTIONS FOR BROWiSMNG GUN 
BARRELS. '^^ 

Tate of nitric acid, or aqua-fortis, and sweet spir- 
its ot uitre, each half an ounce; one ounce of alko- 
boi, or spirits of wine ; blue vitriol,, two ounces, aud 
one ounce of tincture of steel. Mix these to^^ether, 
after having previously dissolved the vitriol in a suf- 
ficient quantity of v.ater, to make one quart of the 
vhole mixture. Previous to comirienciuo the opera- 
tion of browning the barrel, it is necessary th:jt it 
i-!iould be well cleaned from all gieasiuess aud other 
impurities, aud that a cork, or plug of wood, be put in- 
to the muzzle, and tiie vent also well slopped. The 
mixture above-mentioned, is tlien to be applied with a 
clean sponae, or soft rag; taking cire that every part 
of the barrel, be equally covered with the mixture. — 
The barrel must then be exposed to tlie air for twen- 
ty-four hours, after vhich exposure, it mr.st be rubbed 
vith a hard brush, and then with a rag, to remove the 
iiicrustation that will be found to have formed on its 
surface. This operistlon must be perl'ormed a second, 
and in some cases, even a third time ; when the bar- 
rel will become a perfectly brown colour. It must 
tlien be vvlpeil clean, and immersed in boiling water, in 
vhich a small quantity of ashes has been put, in order 
that the alkali thus formed, may deetroy the action cf 
the acid upon the barrel, and the impregnation ot the 
water, by the acid, neutralized. The barrel, when ta- 
ken from the water, after beiitg perfectly dried, must 
be rubbed saiooth with a burnis:)er of hard wood, and 
then heated to about the temperature o*" boiling wster. 
It will then be ready to receive a v .rrjsh, made oi the 
I'oliowiiig materials — viz : — One qu-'it of spirits of 
wine ; three drachms of Dragon's bloKi, powdered, 
aud one ounce of shell lac bruistd. A'ter this var- 
nish is perfectly dry upon the barrel, it »iius' be rub- 
bed with the burnisher, to give it a smooth and glos.^y 
appeaiaoce. 

F2 



DOMESTIC MANUAL, 

rO ^PAIR, AND RETAIN THE BROWN 
UPON THE BARRELS. 

When the barrel is much rubbed from use, a little 
oil of vitriol may be applied to it, and then it must re- 
ceive the treatment that it has undergone in browning ; 
care being taken to deaden the action of the acid, by 
means of boiling Avater. When brown barrels are in 
constant use, the brown may be coutinually repaired, by 
means of the application of vinegar, which should re- 
main on the surface for a day, and then be well washed, 
with boiling water. 

If this operation be repeated monthly, a barrel 
that has been properly browned in the first instance, 
will coutiuue in a perfect state for many years. 



TO MAKE MALT. 

As we have in another part of this book, given di- 
rections for brewing malt, it is proper here, to give some 
directions for making it, as the article is oftentimes dif- 
ficult to be procured For the purpose of malting, bar- 
ley is considered as the best grain. The quantity of 
grain which is intended to be malted, must be steeped in 
any convenient vessel, for twenty-four hours, or longer, 
if the weather be very cold : — The grain will then be 
much softened, so that it can almost be crushed, when 
taken tniiviise, between the fingers ; it should never be 
fcouev than this: — In steeping, the most convenient ves- 
sel will be a hogshead or barrel, according to the quan- 
tity of the grain • In this barrel, there should be bored a 
hole as near as possible to the bottom ; after putting in 
the tap, on the inside must be laid a wisp of hay, covered 
■with a brick, or some heavy substance, to confine it, in 
order to prevent the grain from escaping, when the wa- 
ter is drawii off. Alter being properly steeped, the 



OR PAMIliY DIRECTOKT. 07 

grain must be taken from the barrel, and thrown in a 
heap on the floor. In a few hours, it will begin to heat, 
and as soon as small white point3 appeit on the ends of 
tlie g;vain, it shoul<l be well turned over and spread 
equally to the deptii of six or ei^ht inches, in a flat 
heap, until the shoot of the grain, is nearly as long 
as tiie kernel. This is the great criterion of good 
malt ; for if the shoot, progress only half tje length of 
the grain, it is only half malted ; and if it proceeds be- 
yond the length of the grain, the substance of the graia 
passes into the shoot, which is lost in drying, and the 
grain is left exhausted of its saccharine properties. In 
malting, it is of the greatest importance to turn the grain 
as often as the under part becomes warm, in order that 
every part may grow equally, and if it become too dry, 
it must be sprinkled with water. In very severe weath- 
er, it is sometimes necessaiy to spread a coarse blanket 
over the grain, to prevent its freezing. After it has at- 
tained the stage, above describsd, it is to be laid on the 
kiln, and slowly dried. Where small quantities are 
made, merely for family use, it may be dried by being 
spread on a board, and placed in an oven from whence 
the bread has been taken, observing carefully, not to 
parch it. 



CLEANING OF LEATHER— FROM HAR- 
RIS'S ENCYCLOPEDIA, 

Take equal quantities of soft soap, and the ashes 
of grape vines ; let them be v.'ell mixed together, and 
add a small quantity of tartar and burn^ alum in pow- 
der, riicse articles should be thorougiily incorporated, 
then foruied into balls, and laid by ia a <iry place for use. 
With these balls, the spots on leather, such as boot-tops, 
&c are to be carefully rubbed; and it is said, tliey will 
entirely disappear. 



BOMESTIC MANUAL, 

TO CLEAN GOLD LACE. 

We are informed by the Rev. Mr. Harris, that 
^o\d lace, Avlien tarnished, and even after having entirely 
lost its yellow colour, may, except the metalbe worn 
from the threads, be perfectly restored, by gently rub- 
bing ii with a soft spouge dipped ia v.arm spirit of wiae. 



TO CLEAN PLATE. 

Take tliree or four small pieces of whiting, and 
cnuuble them to powder, the finer, the belter ; "then a 
tea-spoonful, or mere, eacli of spirits of wine, and cam- 
phor ; half an ounce each of spirits of Hartshorn, and 
spi.its of turpentine ; a small quantity of rose pink, and 
half an ounce of quicksilver ; (the qaicksiiver and a 
little turpentine must be first rubbed together, UHlil tliey 
become of tlie consistence of a salve.) Tlie whole is 
then to be formed into balls anri dried. It is to be ap- 
plied to the plate, by means of a soft piece of leatlicr, 
which will become better fox use. 



FREEZING MIXTURES— FROM HARRIS'S 
ENCYCLOPEDIA. 

When a body passes from a solid, to a fluid state, 
the absorption of heat from that body, (the which is 
imiversalty allowed, causes the fluidity,) producer a sen- 
sible degree of surroundins; cold. A very cheap, and 
easy experiment will manifest this fact : — Take equal 
parts cf salt-peter, and sal ammoniac, finely |)0wdered, 
and upon three oimces ok" this mixture, pour four ounces 
cf gpriiig-watcr, and it v/ill be found that the sudden dis- 
solution of these salts, will render tlie waer so cold, as 
lo siiik a thermometer, plunged iato it, thirty-six dc- 



OR FAMILY DIRECTORY. 69 

grees. A?, tlierefore, it is easy, even in summer, to 
procure spring, or pump water, at the tcmperatiire of 
fifty degrees, the addition of these salts, Aviil reduce 
that temperature to fourtef^ti dej^rees, which is sufficient 
to freeze the water of a phial plunged into it, into one 
complete mass of ice. 

Another freezing mixture, Avhich is still more pow- 
erful, may be made, by adding to poiuuled ice, or snow, 
a quantity of common salt ; the salt is of a temperature 
above freezins;, but the ice or snow, havina; a stvonf^cr at- 
traction than the salt, for the caloric it contaiap, will ab- 
sorb the latter ; the ice or snow beins; thus rendered 
fluid, will dissolve the salt. From both these efTects, a 
•jreat quantity of heat will be absorbed, and consequent- 
iy, the mixture will be colder than either the gnow or 
salt separately, and will freeze very powerfully, any 
fluid, with which it is brought in contact. 



WHITE LEAD. 

White lead is a powder, formed by the union of 
lead, with oxygen pas ; undergoing the same operation 
as when the metal is made to effervesce, with the nitric 
acid. It is prepared, by placing a vessel containin,; 
vinegar, in a moderately warm place, over which, thiti 
plates of lead are to be suspended, so that the vapour, 
arising from tlie vinegar, may circulate freely around 
the plates of lead. A white powder settles in the course 
of two or three weeks, on the surface of the metal, 
which is to be scraped off, and the lead again suspended 
in the same manner, until it is entir^jly coroded. This 
powder is the white lead ; care must be taken to pre- 
vent, ae much as possible, the fine particles of dust, 
from settling on the skin and lungs of the workman. 



DOMESTIC MAXUAL, 

RED LEAD. 

Red lead, is a composition consisting of eiglity- 
eiglit parts of lead, and twelve of oxygen gas Its 
preparation is as follows: — A quantity of lead is first 
burn', in a furnace, till it is converted into a kind of a 
lyth3ro:e, being constantly stirred with an iron rod, while 
it is melting. It is then to be ground to a fine powder, 
after which, it is again to be put into the fiunace, and 
stirred as before ; when it assnnies, first, a blackish liue, 
then a yellow cast, and at lengtli, becomes of a deep 
red colour. While this operation is performing, care 
must be taken to keep the fire at a certain heat, in order 
to prevent the matter from adhering and running togeth- 
er. The genuine quality of red led, may be ascertained 
by the brightness of its colour ; and as it is frequently 
adulterated, sucli fraud may easily be detected, by mix- 
ing equal quantities of the suspected article, and char- 
coal dust, in a crucible, and placing the wliole over a 
fire, sufiicicntly hot to melt lead. When it has contin- 
ued for some time over the flame, it must be removed ; 
and when cold, stricken against the ground. Tims the 
red led will be reduced to its metallick state, and when 
freed from the charcoal, its diminished weight will show 
the proportion of adulterating matter. 



ON THE 

RECTIFICATION OF 
LIQUOHS, 

AND THE 

IMITATION OF FOREIGN SPIRITS, 

TROM hall's practical DlSTILLEK. 



In the rectification of liquors, the object is to 
divest them of any bad taste or smell, which they may 
have accidentally acquired, as well as that property 
which gives to each kind its peculiar flavor. It is well 
known, that all spirit is radically, the same ; and the 
taste experienced in the dilTerent kinds, which are the 
objects of commerce, is uruversally acquired from the 
subject, from which they have been distilled. Hence, 
the flavor of rum, brandy, whiskey, &c. except the case 
of jjin, which derives its peculiar flavor from an article 
added to the spirit — viz : the oil of juniper, or juniper 
berries, during the time of distillation. To prove the 
truth of the above facts, let any kind of liquor l)e recti- 
fied, as hereafter recommended, and repeatedly distilled, 
and it will be found to have beconie spirits of wine, or 
the alkohol of the Dni^^ists ; that is, spirit in its most 
condensed form, equally devoid of any peculiar taste or 
smell, and to which may be given by art, after being re- 
duced to the desired point by Avater, any flavor for the 



DOMESTIC MANUAL, 

Imitation of the spirit degired. To distil the spirit, Rnd 
render it as hi^h as above-meutioned, is entirely un- 
necessary, and even injurious, on account of the loss sus- 
tained by evaporation, and the simple process mentioned 
below, answers every purpose of the dealer in liquors ; 
ai:d spirits above proof, ought not to be used ia this 
manipulation, for the reason above-mentioned. The 
scavrity and hij^h price of foreii^n liquors in tlie tTnited 
Statesj and tlic quantities of grain annually raised, has 
led to tlie rrection of numerous distilleries ; the liquor 
produced from ^vhich, is compared to foreign liquors, is 
so much more in quanii'y, and indeed, so inferior in 
quality, that the price of the one, is far above that of 
the^tlKT ; and hence, if the dealer in liquors, can from 
a barrel of v.hiskey, and a barrel of nun cr braildy, 
make two barr< Is cf the last-mentioned liquors, tlie ad- 
vantages are ob\ious. This may easily be done. — ■ 
Many umr^kilful and awkward attempts have indeed 
been made by ignorant operators, who having received 
some intimation that such tilings had bten done, but 
being totally unacquainted with the process cf rectifi- 
cation, have merely mixed sommon whiskey with a por- 
tion of the foreign liquor they intended to imitate, and 
the result not answering their expectations, have won- 
dered at their want of success Hence, the disgust that 
lias arisf n against hvhat hare been called imitation li- 
quors ; but let the proper steps be ptirsi?ed and care ta- 
ken, the best judges cannot detect it ; for in fact, with 
the addition of the proper ingredients, the whole liquor 
becomes that which is wished to be imitated. We have 
said above, that every liquor obtains its particular fla- 
vor from the subject from which it lias been distilled,^ — 
This flavor consists in an oil whicli rises in djstillatioa 
with the juices of the vegetable, and is held in solution 
by the spirit obtained in distillation. The oil from 
the grape, gives the flavor to brandy ; that of thft 
cane, to rum, and the nauseous taste, so much com- 
plained of, in our common whiskey, is generally al- 
lowed by distillers themselves, to proceed from the oil 
of the rye or other grain, with which such liquor has 



on FAMILY DIRECTORY. to 

been distilled. Yet this nauseous spirit, vhen distilled 
a Ffcond time, Avith the addition of charcoal, comes out 
perfectly pure, aud is by many judges of liquors, prc- 
iened to any other spirits ; and if rectified, cannot be 
distinguished from rum or brandy, that has undergone 
the same process ; and upon these principles depends 
the Avhole urt of imitating foreign liquors. From the 
principles above laid down, it is neces<SRiy to mention, 
that in mixing a gallon of rectified Avhiskey, or any 
neutralized liquor, Avith an equal quantity of the liqsior 
iat( aded to be imitated, there is Avanting half the quan- 
tity of esseiilial oil, that such si mixture oiiu^ht to possess. 
West-India, contains f;o much e?sential oil, that an equal 
quantity of rectified Avhiskcy added to it, cannot be de- 
tected ; and in the opinion of many good judge?, tho 
mm is improved by this addition, as the spirit added, 
tends to liold the essentia! of the rum, iu a more [>erfect 
solution. In French brandy, the diiTerence cannot be 
perceived by the smell, but some say, that it Avants, A^'heu 
thus mixed, the full smoothe taste, that distinguishes 
cogniac. — In this case, the remedy is easy. It is only 
to arid to the mixture, some substance that Avill supply 
the deficient quantity nf essential oil. For doing tiiis, 
directions Avill be hereafter giviu. 

Id the. year 1802, the Re*/. Bkrgtss Allison, of 
NeAV- JersfiV, obtained a patent for " improving spirits," 
and ia^ 1803, made an improvement in tlie application of 
the principle of rectifying or ininroviag spiritous li- 
quors. AltJjough I\Iu. Ali,ison's process may contain 
some peculiarities tliat n.ight entitle him to a patent riglit, 
yet it appears that the discovery cf his principal agent, 
in freeing liquors from their essential oil, had some time 
before been discovered by European cliemists. 

The substance ■which Pflr. Allison adA-ises, is 
the same that all rectifiers of spirit nov/ use — viz : — 
charcoal ; as his process is, indeed very correct, v.e 
sliall insert it, observing lioAvever, that as a patent, his 
directions miist not be exactly folloAved, imless a riglU is 
procured from him, aud theQ add a process, perhaps 
more advantageous. 

G 



74 BD.ME3TIC MAKfALj 

MR. ALLISON'S PROCESS, 

Procure a ([uantity of good maple or cliesnut clmt- 
coal, takio;;: care to get such as lias not boco expoeed to 
the rain, or heavy dews ; let this he ground as fine as 
possible, and at all times kept perfeclly dry ; next get a 
proper kind of vessel ; lor instance, a half hogshead, 
which ought to be made as smooih as possible. In this, 
there must be fitted very nicely, a second, or fuU,e bot- 
tom, about four inches above the other, perforated uith 
its many holes as can conveniently be made with a very 
large gimblrt ; a hole must then be n)ade between the 
true and false bottoms, for the purpose of drawing olF 
the liquor as it becomes rectified. The cask must now 
be placed in a firm position, so that a barrel will stand 
r.nder it, to receive th(; liquor. Two pieces of llanoti, 
cut to fit very exactly, must now be laid on the false bot- 
tom. Then in anoiher tub, mix, or rather moi^^len well 
a quantity of charcoal, "with a portion of the llfjuor to 
be rectified. Strew this paste or mixture, closely over 
tlio flannel, to the thickaem of about an inch, so lliat no 
crack or crevice be left ; it is then ready to receive the 
liquor to be rectified ; but to avoid disturbing this paste 
by pouriug on the liquor, it will be advisable to cover it 
•>vith a piece of gauze, and also to put into the tub, a 
j)iece of board, on -which the liquor should be gently 
poured. This tub so prepared, is now capable of rec- 
tifiying three hundred gallons, without being removed — 
lo do which, proceed as follows : — In another tub, pla- 
ced along side of this, mix with the quantity of the liq- 
uor to be rectified, as much charcoal as will be found 
ntcpssaiy to deprive it of its peculiar flavor, which 
will be about one eighth ; according however to the 
tiuality of the charcoal, and the quantity or strength of 
tlie esseiiiial oil to be destro} ed. After standing a few 
minutes, this is now to be poured gently into the filter- 
ing tub until it is hill ; the liquor will soon run through, 
and after the first quart, will be found perfectly pure 
find tafctelesi=. By pouring on the liquor too fast at first, 
it will sometimes run ('o^?a Uie sides of the tub, and by 



OR FAMILY DIRECTORY. <J 

bbc^f nln:; ibc loxrcr part of the cask, reiuler it unfit 
for tlir oi)eiation, until cleaned ; to avoi.l this, it will bo 
Ixttcr to pour ia nbout four j^nllons of liquor, mixed 
with a larger propor'Jon of eluvvcoul, than ncccspnry ; 
^s■\u■,■^ this runs pcrrectly pure, tlio c,i?k may be filled 
Avitlioiit danjrcr of accidents, twice, everyday. After 
t!i( pracess lias been continued for some tlays, tlie casj'c 
becomes nearly fnll of charcoal, and cannot be any lon- 
ger used until emptied ; but this charcoal, ha? retained 
a quantity of spirit — to extract which. Mater must be 
poured on above, so lon<; as any spirit rcmaira ; a part 
of the spirit ruiis out of equal 5trcn<rth witli Avliat wa=? 
used ; it liowcver gradually becomes v/eaker, until thcro 
is nothini; but wator. T!io weaker part may be distill- 
ed, (^or reserved for reducing liigii proof liquor^ ) 

Such is the method recommended by Ma. Aj.'a- 
RON, but in the opinion of many distillers, he has omit- 
ted an esscntiiil article — viz : sand The eisnin'; di- 
tection=, were obtained from a <?:entlemnn Ions; acqatdnted 
wit!> this branch of business, whose process is, in mnny 
points, far superior to that of Mr. Allison'?, for the 
foUowinjj reasons : — Where charcoal is used only by it- 
self, its boyancy and lij^htuess of texture, renders it li- 
able to rise to tlie surface of the liquor ; with this fact, 
evcrj' distiller is acquainted; and as the liquor to be 
rectified, settles towards the bottom of the cask, Mr. 
Allison, himself, mentions that the finer particles of 
the coal, are apt to descend with it, blackening the liq- 
uor, and thereby rendering it unfit for sale. The. use 
of sand, entirely relieves us from this diffuulty, being 
so ponderous as to sink in any (luid ; it f^rms at the 
bottom, a firm and dense bed, througli vrlii )), nothing 
bat a clear iluid cao pass, and which eirectually detains 
thp finest particles of the coal. Let tiien a cask be 
made, according to the abnye directions, wiih a fnls;; 
bottoni, covered well witli a double flannci, andi in the 
first place, lay over the fhiiin"! a layer of fiii- sand, tijat 
has been repeatedly wasfi-d, to^ free it from any salt, or 
odi' r soluble matter that may be mixed with it This 
caution is particulaily ncci's,-'.arv, where sand, taken 



76 DOMESTIC MAVUAL, 

from a salt beach, is used ; over this lajer of sand, a 
layer of powdered charcoal should be spreavl to the 
depth of an inch and a half ; then another layer of 
s^and, then a thicker bed of charcoal ; observing ahvays 
that the uppermost layer should be of sand. On the 
uppermoot layer of sand, a single piece of flannel should 
be lal;!, cut into a circular form, so as nearly to iit the 
inside of the cask, and indeed, made ratlier longer, in 
order that a hoop, whlcli should be prcvscuf ly prepared 
for t!ic purpose, may be pressed upon the ilannel, and 
'^online it on all sides cf the cask ; a small piece of 
i^oard or shingle, should then be laid on the flannel, and 
die whvile pressed down ; the liquor to be rec'iiied, mast 
be gently poiircd on the shing!.;, until there is a suiTi- 
cicnt quantity in tb.e caLik ; in this case, the sand detains 
■^ny siimy or nracilagiuous matter that ihe bquor may 
bald in sol;Uion, and tiie absorbent qualities of tfie coal, 
tfrectually frees it from the essential q'iI. it may be 
proper to mention, that in this operation, notiiijig sliouM 
i.e used tliat can give; ai)y kind of flavor to the spirit ; 
the casks usrd, ought to be of avc 11 seasoned oak, and 
the false bottoiHs, and all the wood used in the process, 
cf tiic same material. 



IMITATIO^T OF FOREIGN' LIQUORS. 

By the process of rectification, above detailed ths 
operator will become in the possession of a perfect pure 
and tasteless spirit, to Avliich f.:)y flavor tb.at may be de- 
sired, can easily be given, by the application of the 
proper ingredient, or use of the essential oil. The us- 
ual mclhod, is to mix one gallon of the brandy or spirit 
to be imitated, with t?ro gallons of the rectified spirit. — 
Tiie proper prop-.rtions, however, must depend' upon the 
puii'y of the rectified spirit, aiid the relative flavor of 
the brandy, or other spirit to be imitated ; as the great- 
er the quantity of the essential oil it may possess, the 
smaller proportion will effect the purpose. Much then, 
depends upon the quality of the ingredients; anl it is 
requisite, tJuil tl'.e operator be a man of correct taste, tg 



OR FAMILY DIRCCTORY. 'I 

Ijc able, properly to apportion tlicm, IJut as has al- 
rci\(ly been mcutioncd, uU spirit is radically the same, 
receivins its peculiar flavor, from the presence of an es- 
ocutial oil ; a due quantity of M'hich, is necessary : it is 
evident, that no attempt at imitation, can be coiiipictely 
successful, without bavins; the due portion of esL^e^{ial 
oil. Thus, althouirh a mixture of one jjallon of Frciirh 
brandy, with two jrallons of jectifu'd spirit, will sraeil 
exactly like brandy, yet tlu rn -^vili be a deficiency ot 
the essential oil, wiiich ivill hov.cver, be detected oniy 
when mixed with water, and by one accustomed to the 
full, lucious taste, given by the essential oils of Bor- 
deaux, or Cogniac brandy. An inijredicnt, t'iereforf>, 
posscssiniT the flavor of the brandy, is here wanted, to 
supply this deficiency. It 'm obtained in Eniijland, by 
fermentinir dricl wine lees, and e^c'ricting iheiefroni, a 
spirit strongly impregnated widi the ess* luial oil, of 
wliicli a sufficieiit quantity is added to the rectified 
spirit, to give the ciesired tiavor. 

Thesf? lees may be import, d from France ; but 
tJu- American distiller should be careful to have the 
particular kind designated, lest he may attempt to malce 
Cogniac brandy, from Bordeaux lees. 

A spirit may also be oh-:uned by ferrr-.-ntlng rais- 
in3 with Avater and a small quantity of sugar, that >vill 
be found highly serviceable. 

Another method is to scorch, or partially burn, n 
quantity of prunes, and infuse tbrm in the neutralized 
liquor; a few drops of sweet spirits of nitre being ad- 
der!, and about one eighth part of strongly Havored bran- 
dy, renders the imitation vfay co:nplctc; 



OF COLOURING LIQUORS. 

Althou'jh this branch of business, is gp'^^rally coq. 
nd'^red as of no advantage to the m'^nufacturer f mere- 
ly gin, or whis](ej ; vet it is to be observed, tbnt to a 
barrel of whiakcy, if there be addv^d a double handful 

G2 



JJ DOMESTIC MAKLAL, 

oi parched, or burnt wheat, the fiavov will not only be 
improved, but it will receive tlxe appearance of being 
older than it really is. 

Those v.'lio M-ish to make imitation rum or brandy, 
;nay color witii brown sugar, highly burnt, or boiled in 
an iron vessel. The quantity necessary, will depend 
upon the quality j and !i!e person using it, must depend 
on his own discretion. A quantity of oak Ehavlnj;s, di- 
gested for fcome time in spirits of Avine, will form a di- 
lute tincture of oak, whicii in reality, is the basis of th6 
color of French brandy. This may be used for color- 
ing spiriib, inttciifl of burnt sugar. 

Gin and whiskey, when old, acquire a slightly yel- 
low appe-.U'auce, probably froai remainuig long in the 
oafek. This colour may be giv.'*i by adding to the liq- 
uor a vciy small quantity of tincture oi turmeric ; the 
tinge should be very slight. 



CONX'ERNING YViN'E AND CiDER. 

Tiiere is surli a einnljtude bctwfcn wine and cider, 
[hat they are frequently mixed, and sold as wine ; and 
indeed, a great quantity of cider is nnw sold for wine, 
witiiout rontainin.o; any of the latter — the usaaagement 
of both, s'lould be alike from tlie pres?, till they are 
completely fit fair use. Body, fermentation, flavour and 
clemiiness, are all they require from our hands, to rea- 
der them complete, and with a little limfly atteaticn to 
these maiertal points, we need col ever fail of success ; 
but without a timely and (\ae atttution to these points, 
wo are nearly as ccriaiii to fail in the attempt. 

Wine is the juice of the grapes, fermented — before 
fermentation, il is c dkd must — in this state, it is com- 
posed of water, sue:ar, aroma (which is the essential oil 
of the grapes, and gives to the wine all its smell) and in 
abuadaiue of tarlar, (whi h is the salt of the grapes, 
iwA gives to wine all that rich acid, in wirch it ditlcrs 
from Co'.cr in taste ) Wbile swett from the press, this 
tartar h held in sciatica by su^'ar, as m'cU as the watery 



on FAMILY DiaECTORY. 79 

part of the liquor ; but in tlie act of fermontation, th« 
sui;:iv cban;];es into spirit (alcohol) Avhich cannot hold 
tartar in solution, a'ul whicli, when coliected with a 
stili, is called brandy ; as water cannot dissolve more 
(ban a certain portion of tarter or any otlier salt, all the 
bupcrfluous quantity of tartar flies oft', adheres to tho 
sides of the cask, in form of a salt, is scraped otf and 
:'oU\ in tljc s!iop3 as crude tartar — th;- same substance re- 
lined, is crdlefl creans of taitar, and contains the same 
propcrlies as the cnid.\ Durins; the act of fermep.ta- 
tion, us tho sn^ar heco;ncs dccomposf d, all that part of 
(lie caib'onic acid whicli it coaLained, and which does 
not unite hydroijen to form spirit, escapes in the form of 
i;as, (fixed air) ditlases itself throug:'! tiie v/hole mass of 
ihe liquor, and "ives it that lively and agreeable taste 
and sparkling appearanc:o, \vhich is to be found in good 
cider. Therefor?, those two acids (die tavSarlc aud 
carbonic) wit!) the wntt r, spirit and essential oil of itia 
grape, being t{;oron2;hly incorporated by tfie act of fer- 
mentation, compose that delicious beverage, called wine. 

Cider, is the juice of apples ; when new from the 
press and sweet, it is composed of water, sugar, and ar- 
oma, (ess^nitial oil of appl:s, which gives it all its smel!) 
but no tartar, or if a -y, rery liule — and io thl^ article 
only," it difT.Ts from wine in taste, Suj^ar, (no matter 
from what ve;;e:abl2 It is produced) always proiUices 
ihe s v:ne reiUit, when decomposed by ferinoutation — it 
alwfijs produces carb iuic acid and spirit, and If prop- 
erly manai^ed, will impregi^ate the liquor with both — 
b ;l as app'es pe.'.erally prodisce less su^ar than grapes, 
tb.e cider iijoaf r;.dly contii'.ns l::ss body (spirit) than wine. 
Tiiere is a diflbrence in flavour, between the essential 
oils of the applii an 1 grape, i.'Ut hi- thau is generally 
iinagined, so that if the gri-sser p-':licles of the oil of 
the a;>pl( s be not permitted to imp.egnate the cide;% the 
Jln: r fragrance of the oil is useful iu the formadon of ar- 
tificial wine, and in a gieat degree resembles the oil of 
some of the grapr^s. It is froai this reason, that some of 
the Spanish bramiy, is not far diftereat iu flavour from 
our best made cider biaiidy. 



80 



DOMESTIC MANUAL, 



From a knowledge of tlie above facts, you may, 
from common new cider, make an excellent imitation of 
the common wines — say I/isbon, Tcncrlflfi, Sherry, &c. 
by irapregnatinu your cider with tartar (which will givp. 
it the taste) au'l the best of brandy (which will give it 
the smeil) of wine and the deficiency of body, Avhile the 
act of formentatioo will incorporate them all thorouehly 
together, and by drawing it oil before the scum falls, 
(as it is tiiat Wiiicli gives it tlie tincture of rotten apples 
and grofs oils) you may have vcW ihe finer fragrance of 
the a[)plcs left, to communicate aay apple or cider ila- 
voar to the wine. 



THE METHOD OF MAKING A HOGSHEAD 
OF AVINE, FROM NEW SWEET CIDER. 

Take abont ten pounds of clean crude tartar, pound 
it in a mortar and ('.isssolve it by boiling a few minutes in 
three or four gallons of street citler, in a clean copper, 
or brass kettle, taking care not to smoke it ; tiien throw 
it while iidt, into the hogshead of new sweet cider, and 
stir it perfectly with a slick ; put into the cask about 
from five to teii gallon.- vi gccd r^al imported brandy, 
according to tli'^ quality oi the cider, or the strength of 
the wine required to be imttatetl, and stir it well again, 
let it btand to ferment, till the scum on the top becomes 
very much cracked (whic'u is an indication of its inten- 
tion of failing) thep ratk it oft' before the schui fai'.s — 
to procure a fair «.ciuv., the cask should not be quite full ; 
clarify your wine in the usual way, either with isinglass 
or mUk, or eggs and milk well beaten together— auvl it 
may be fold for the common Lisbon, TenerilTe, or Sher- 
ry or other wlaes — its ifiiitation will vary a little, accor- 
ding to the quality of tartar an<l flavour of i!ie brandy 
you give it. 

In our commercial cities, the beUcr wines are adul- 
terated with infer!')r '»f the sama colour, and nearly as 
possible the sam:j llavour— for example : Malrira wine 
is generally aduUeraiod with Teneiilfe, Sherry or Lis- 



OR FAMILY DIRKCTORY. 81 

bon winrs, and they with cider ; the deficiency of 
strength is j^ep.erally made up by adding brandy, or pu- 
rified cider spirits. 

There are two principal reasons for wine or ci- 
der becoming sour — the one is a deficiency of body 
(spirit) and the other is the neglect of clarification. — 
The first may be prevented by puttinjj in spirits of any 
kind ; bat care s.hould be taken not to iatroduce any 
spirits that will injure the flavour ; and when convenient, 
we should use a spirit that is made from a frn it contain- 
ing seeds, as it Avili be more natuial to the liquor; it 
liavina; been aho made from seed fruit, (all this clars 
of spirits dissolve fiesh, whereas all other kinds preserve 
it.) In the second case, all nnicila^enous, feculent, or 
other turbi<^i matter, which we see floating" in the liquor, 
acts as a kind of k'aven or yeast, to promote feruienla- 
tlon; but even uewiy made, and swe^t cider may be so 
clarified, as to become diiFicull of ft r mentation. 



THE METHOD OP RENDERING SOUR 

AV'^INE Oil CIOEa, SiVEET, LIVELY 

ANi> SPARKLING. 

Stir into the cssk, some pounded chalk, in com- 
mon, about from half a pound to a lound is sufficient 
for a barrel o! iiqi-.o'.-, but this dep^'iids on the Cjuantity 
of acid to be neutralized — you had better use too little 
than too m'.icl', ns you tlien h;ive an opportunity of put- 
tiijg in more, till you reduce as much of the acid as 
you v.isli ; iu a lew hours, it h:(S its effect — when irine 
or cid.T^r becomes sour, it generally loses some of its 
lively taste arid sparkliau' afipaivrtuce, which is the car- 
hoiiic ncid (fixed ai?) but that suhstiuicp being a native 
in'iab',t:!(;t oi the c!i ilk, is set at llbeity by tiie acid of 
the wine or cider, and escapes, U" the cask be open, 
wi;h<--ut doiii2 any ^ood, but merely iicutriiziaij the 
acid of the liquor; Avhoreas if the cask be lull of liq- 
unr an I well buused after the chalk is pit in, the fixed 
air mil diffuse itself throughout the whole mass of liq- 



82 r.0ML"^r maxual, 

nor and render it lively and sparkling — but this sub- 
stance not beinn; so well incorporated as the orisjinal 
had hoftn by tln^ act oi (crnientatioa, will not continue 
with the liquor so Iciig as if it were original, and this 
liquor sliould he used sooner on tliat account — an ad- 
dition of a iitlie spiiit would prevent it souring again. 

Any wine may be so much clarified wilh isinglass, 
that it will become too thin and lean ; in this case, it 
is belter to beat up a number of eggs with some milk, 
stir t!iem in aod let the wine stand on the lees — the 
ivine will fci;d on the eggs and grow rid) — the egg- 
shells ouglit not to be us.d (as is sometimes done,) for 
they are a carbonate of lime, and would neutralize 
some of the tartarous acid of the liquor, and not suffer 
it to settle, until they were all dissolved. 



TO REXDER LIQUORS CLE.\R, TH.VT 

HAVE BKCOME COLOURED WITH 

RUSTY IRON, &c. 

Stir into the cask same milk and eggs well beaten 
together, let it settle and rack it o'X ; fresii blood would 
be better, though it would be disguslin:; to some people 
if they know it — the cmgulum of tliese arlicles, en- 
"velope the colouring maltir, and precipitate it to the 
bottom. 

None but clean casks should be used on any ac- 
count ; and all casks, before they are lain aside for tiie 
season, should hz well waslied, (h-io;l, s:noked wiih sul- 
phur, and bunged tight — this will prevent them from be- 
coBiing mouldy, as wtll as from destruction by worms. 



THE t:,Nn. 



IZ^BEX 



A 



DV'.'JJTISEMENT 



Anibwii;i-ise, citcMce of 
Alloy, Fusible 

B 

BLUR PRU.iSIAISr 

nine 1^1 usiLiii, '2i\ niude 
liv.Uer, lo purity 
Dulsiiui, Friar's 
lialsain, Tiiilingtoirs 
BoUs, cure fir 
UiUers, Lost urojnatie 
Beaurne, (!e vie 
I'itleis, No. 2 
Bilters, StouglitRii's 
Boots and Shoes, 
Brown waicr colour 
Books, to remove greaee 

c 

COLOGNE WATEli 

Cordial, Hollaud Giu 
Cloih, lo reraove spots 
Cordial Cinnamon 
Cordial Golden 
Cherry Wine, to make 
Cordial of aiiuiseed 
Cat8U(> of walnuts 
Carmine 

Cement for broken China 
Cordial Goilfrej's 
Cinnamon, essence of 
Cement Armenian, 
Cotton thread, bleaching of 
Creme de Noyau 
Court plaster 

D 

DAFFY'S ELIXIR 

Daft) 's Elixir, 'id mode for 
Dye Green, for silk 
Dye Blue, for silk 
Dye straw colour, for silk 
Dje red, for silk 



4S 
SI 
52 
50 
52 
5i> 
4i 
\^ 
'25 

43 

7 
8 

10 
10 
29 
S3 
i'i 
45 
50 
51 
52 
53 
58 
38 
4G 

47 
47 
i\ 
21 
22 
22 



PAGE. 

Dye li.;j;lit jiurpie, for silk, 23 

i)yeciims(in, for silL 6iJ 

Dye fine blue, 'J,3 

J>io])s, Hatetiian'8 47 

Droj'b, l-'riar's 4l> 

Deeds dainagwl, C2 

E 

EAU DIVINE 52 

Essential spirit of Flowers, 4l 

Elixir I'roprietatis 51 

Kan de luce 49 

FJMNGS of alum, 7 

Flowers, fresh, lo procure 46 

Freezing mixtures 68 

Flowers, Frencli mode 8 

IVeckles, to remove Ci 

Fruit trees, to preserve 62 

Fences, to preserve 4l 

French Noyau, genuine 40 

G 

GINGER WJNE, 6 
(Jreen & yellow L'stjuebaugh 26 

Gooseberry Wine 33 

(lennan Wax 28 

Gold Lacquer i<3 

Gun-barrels, browning 6j 

Gun barrels, ti> preserve 66 

Gold lace how to clean C3 

H 

HILL'S balsam of honey 53 

Hill's second method 53 

Hair, how to preserve 64 

I 

IRON, to cleanse 5 

Ice, to make in summer 7 

Ink, sympathetic IS 

Ink powder, commoa 37 

ink powder, another 3" 

Indian Ink SS 

Indelible Ink 42 

Ink, permanent 43 

Ink, Stniih's be«t black 49 



S4 



INDEX. 



PAGE. 

Ivoin-, fo stain Wack 54 

Ivory, how to whiten Si 

Ivory, or bone 55 

Ivory, &c. ap.olher red for 55 

Ink, a very fine red 56 

Ink, blue 5fi 

Ink, green 56 

Itch, ointiaent foi- 56 

I. 

I,AVEXnA.R WATER 18 

Lat, attificiiil 19 

iJnen, schorthed C5 

Lime water SJS 

Lij) salve. Damask SG 

Lavendar, compound 4,> 

Ijcmons, essence of 51 

iiavemlar, essence of yi 

Leather, ekaning of VJ 

Lead, white, to make fi9 

Led red, to make 70 

Liquors, i-ectifictition of 7\ 

Liquors, Foreign 71 

Liniment, anodyne 30 

Liquors, imitation of 76 

Linuors, colouring of 77 

:M(>THS, to deslroy 5 

Walt, to brew * 12 

Jleat, to preserve '27 

Methegliii, red and white SO 

Alead, another nicde for 50 

Mahogany, colour 24 

Musk, artificial 45 

Alilk of roics .^.3 

Mixture, to take out spots li7 

Walt, to make Gt5 

Mr. Ailisou's process 74 

o 

'i(i«H»t)BELDOCK 35 

©"podeldock, '-'d mode 35 

O pod ell lock, 3d mode 35 

Oltar, for roses 25 

Oil, British 36 

Oil British, 2d mode 30 

Oil British, 3d mode 36 

Ointment, tor the scab 5? 

P 

PAPER, to turn 9 

i'aint, a line green 18 

Peact;cs, &cc. to keep fresh .28 

FliiOspfabOnu phiaU 59 



Powder, for the teelhl 


43 


Peppermint, essence of 


iO 


F'omatum 


54 


Perfume, fine 


56 


Portable soup 


53 


Plate, to clean 


C8 


R. 




RATAFIA 


57 


s • 




DEALING WAX 


37 


Sealing wax, ILxk 


i^7 


Spiiii of soap, for shaving 


40 


Soap, to take out spots 


43 


Sulphitr, balsam of 


44 


Sapphire water 


u 


Shoe blacking 


47 


Silver Lacquer 


49 


T 




TIN, solution of 


55 


lo render Liquors clear 


«'J 


V 




VARNISH, for brass 


6 


Varnish of copal 


V2 


Varnish, oil of opal 


13 


Variiisli of copal, drying 


13 


Varnish copal, by Martin 


U 


Varnish, of seed iao 


14 


A'ariiifch, of shell iac 


15 


^ arnish, wiiite 


15 


Varnish white, another 


15 


Varnish, lacqner 


16 


Varnish lacqiic!-, another 


l(i 


Varnish, for iron work 


15 


Varnish for Piaister Paris 


16 


Varnish, black 


17 


Varnishing observations 


17 


Varnish for coloured prints 


41 


Vegetative liquid 


61 


Vitriol while, to make 


11 


w 




WINE, AMERICAN 


31. 


Wiue, from cui runts 


32 


Wine, of Elder 


£2 


Wine, Champagne 


58 


Wine and Cider 


78 


V/ine, from new Cider 


80 


Wiue or Cider svseet 


81 


Ware's tincture 


50 


^Vater, kow to purify 


57 


Y 




YEAST, how 10 make 


34 



i 



LIBRARY OF CONGRESS 



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